Fresh Peach Drop Cookies

Ingredients:

  • 2 cups all-purpose flour, plus 2 tablespoons
  • 3/4 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1 stick (8 tablespoons) unsalted butter, room temperature
  • 1 cup granulated sugar
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  • 1 large egg
  • 1/2 teaspoon pure vanilla extract
  • 2 large ripe peaches, peeled, pitted, and cut into 1/4-inch dice (about 1 3/4 cups)
  • 1/3 cup peach jam or preserves
  • 2 tablespoons fine sanding sugar
  • 1/8 teaspoon ground cinnamon

Directions:

  1. Preheat oven to 375. Whisk flour, salt, and baking soda together.
  2. Beat butter and granulated sugar with a mixer on medium-high speed until pale and fluffy, about 4 minutes. Reduce speed to low. Beat in an egg and vanilla. Add flour mixture, and beat until just combined. Add peaches and jam, and beat until just combined.
  3. Using a tablespoon or a 1 1/2-inch ice cream scoop, drop dough onto baking sheets lined with parchment paper, spacing dough about 2 inches apart. Combine cinnamon and sanding sugar. Sprinkle the cookies with 1/8 teaspoon cinnamon-sugar mixture.
  4. Bake cookies, until golden brown and just set, 11 to 13 minutes (rotate pan halfway through). Let cookies cool on sheets for 5 minutes before transferring cookies to wire racks to cool.

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Leah Beckett