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Don’t you just love when peach season rolls around? I wait all year for those juicy fruits to ripen – mostly so I can make these incredible peach cobbler cookies! My grandma’s secret was transforming her famous peach cobbler into handheld treats, and now these soft peach cobbler cookies with their cinnamon crumble topping and vanilla glaze are my summer obsession.
What makes these peach crumble cookies so special? First, they taste exactly like peach cobbler but in adorable cookie form. Second, the no-chill dough means you can go from craving to cookie jar in under an hour! Last summer at our family reunion, I made three batches – one with fresh peaches, one with canned, and nobody could tell the difference. (Mostly because they disappeared within minutes!)
The magic happens when that warm cobbler flavor meets cookie comfort – tender dough packed with peach pieces, that irresistible cinnamon-sugar crackle on top, and that sweet vanilla glaze tying it all together. These peach cobbler cookies are summer’s perfect handheld dessert!
Why You’ll Love These Peach Cobbler Cookies
Trust me, one bite of these peach cobbler cookies and you’ll be hooked! Here’s why they’re absolutely irresistible:
No waiting around: That “no-chill dough” means we’re baking within minutes – perfect for impatient cookie lovers like me!
Peak peach perfection: Whether you grab fresh peaches at the farmers’ market or canned ones from your pantry, this recipe works beautifully with both.
Cobbler magic in your hand: All that cozy, cinnamon-kissed peach cobbler flavor packed into soft, nibble-sized cookies.
Simple summer elegance: That vanilla glaze drizzle makes them look bakery-fancy with barely any effort.
Crowd-pleaser alert: I’ve yet to meet someone who doesn’t go crazy for these at cookouts!
And here’s my favorite part – they taste even better the next day when those peach juices have mingled with the cinnamon crumble. Not that they usually last that long in my house!
Ingredients for Peach Cobbler Cookies
Let me walk you through everything you’ll need for these incredible peach cobbler cookies – I promise you’ll have most of these staples in your kitchen already! There’s something magical about how these simple ingredients transform into cookies that taste just like warm peach cobbler.
For the Cookie Dough:
- 1 cup unsalted butter, softened (let it sit out for about 30 minutes – you want it soft but still cool)
- 1 cup granulated sugar (this helps create those perfect soft peach cobbler cookies we love!)
- 1 large egg (room temperature blends better into our peach cobbler cookie dough)
- 1 teaspoon vanilla extract (use the good stuff – it makes all the difference in these cobbler-inspired cookies)
- 2 ½ cups all-purpose flour (measured correctly – spoon and level to avoid dense cookies)
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 cup finely diced peaches (fresh or well-drained canned both work wonderfully)
For the Cinnamon Crumble Topping:
- ½ cup all-purpose flour
- ¼ cup packed brown sugar (press it firmly into your measuring cup)
- ¼ cup granulated sugar
- ½ teaspoon ground cinnamon (use Vietnamese cinnamon if you have it – makes these peach cobbler cookies extra special)
- ¼ cup cold unsalted butter, cut into small cubes
For the Vanilla Glaze:
- 1 ½ cups powdered sugar
- 2-3 tablespoons milk (start with 2 and add more as needed)
- ½ teaspoon vanilla extract
Ingredient Notes and Substitutions
Here are all my tested tweaks for perfect peach cobbler cookies every time:
Peaches: Fresh summer peaches are incredible, but well-drained canned peaches make these peach crumble cookies accessible year-round. If using frozen, thaw completely and pat very dry.
Butter: For dairy-free peach cobbler cookies, coconut oil works beautifully in the dough (just chill it briefly if too soft), and coconut spread substitutes perfectly in the crumble.
Flour: These summer peach cookies turn out great with 1:1 gluten-free flour blends if needed – the texture stays wonderfully soft.
Sugar Mix: Using all brown sugar in the crumble makes a richer, cakier top for our cobbler cookie recipe, while all white creates extra crunch – I love mixing both!
The key to perfect peach cobbler cookies? Measure carefully and use high-quality ingredients – every component works together to create that signature cobbler flavor in cookie form!
How to Make Peach Cobbler Cookies
Alright, let’s get baking! These peach cobbler cookies come together faster than you’d think. The secret is working efficiently while keeping everything gentle – we want those peach pieces to stay intact while ensuring the crumble tops get that perfect golden crunch. Follow these steps, and you’ll have irresistible cookies that taste just like warm peach cobbler!
Step 1: Preheat your oven to 375°F (190°C) right away – we want it nice and hot when our peach cobbler cookies go in. Line two baking sheets with parchment paper (trust me, this prevents sticking and makes cleanup a breeze!).
Step 2: In a big bowl, cream together the softened butter and granulated sugar. Don’t rush this part – we want it light and fluffy! Use a hand mixer or stand mixer for about 2-3 minutes until it looks pale and creamy. Then beat in the egg and vanilla until completely combined.
Step 3: In another bowl, whisk together all those dry ingredients – flour, baking powder, baking soda, and salt. This distributes everything evenly so our peach crumble cookies bake up perfect.
Step 4: Now slowly add the dry mix to the wet ingredients, mixing just until the flour disappears. Overmixing means tough cookies, and we want these summer peach cookies to stay tender!
Step 5: Here’s the fun part – gently fold in those diced peaches! I use a rubber spatula and fold from the bottom up until every scoop of dough has those fruity bits.
Step 6: Let’s make that irresistible cinnamon crumble topping! In a small bowl, mix together the flour, brown sugar, white sugar, and cinnamon. Then use your fingers or a pastry cutter to work in the cold butter until you’ve got little crumbly bits – sort of like wet sand. This will bake up into that signature “cobbler” texture on top.
Step 7: Scoop tablespoon-sized balls of dough onto your prepared sheets (I love using my #40 cookie scoop for this). Sprinkle a generous pinch of cinnamon crumble over each one – don’t be shy!
Step 8: Bake for 10-12 minutes until the edges are just starting to turn golden. The centers might look slightly underdone – perfect! They’ll keep cooking on the hot sheet. Let them cool on the pan for 3 minutes before transferring to a rack.
Step 9: While the cookies cool, whisk together the powdered sugar, milk, and vanilla for the glaze. Start with 2 tablespoons milk and add more if needed – we want it thick enough to drizzle but still pourable.
Final Step: Once cookies are completely cool (be patient – this prevents melty glaze!), drizzle that vanilla goodness over each one. Let it set for about 15 minutes before serving. Oh, and hide a few for yourself – these disappear fast!
Tips for Perfect Peach Cobbler Cookies
After making dozens of batches (some perfect, some… learning experiences), here are my can’t-miss tips:
Dry those peaches! Whether fresh or canned, pat diced peaches thoroughly with paper towels. Wet peaches make soggy cookies.
No rush: Fold ingredients gently. Those tender peach pieces make this peach cobbler cookie recipe special!
Hot oven: Make sure it’s fully preheated – this helps the crumble topping crisp up beautifully.
Cool completely: I know it’s tempting, but let cookies cool before glazing so it stays pretty and doesn’t melt into the crumble.
Extra crumble: Double the cinnamon crumble mixture if you like extra texture – I often do!
Follow these simple tricks, and you’ll have peach cobbler cookies that look and taste like they came straight from Grandma’s kitchen!
Serving and Storing Peach Cobbler Cookies
Oh my goodness, are you in for a treat! Warm peach cobbler cookies fresh from the oven are absolute magic – especially when you serve them with a scoop of vanilla ice cream melting over the top. My husband always grabs three the second they’re cool enough to handle! These soft peach cookies also shine bright all on their own – perfect for packing in lunchboxes or bringing to summer picnics.
Here’s my favorite storage trick: layer cooled cookies between parchment paper in an airtight container. They’ll stay fresh at room temperature for about 3 days – if they last that long! Want to freeze perfection? Just skip the glaze, freeze cookies flat on a tray, then pop them in freezer bags for up to 3 months. When those peach cravings hit, thaw overnight and drizzle with fresh glaze. Easy peasy!
Nutritional Information for Peach Cobbler Cookies
Now let’s talk numbers – but remember, these peach cobbler cookies are meant to be enjoyed as an occasional treat! The nutritional info varies depending on your exact ingredients (like how much glaze you drizzle – and trust me, I go heavy!). These estimates are based on standard brands and measurements. Each soft peach cookie packs that delightful cobbler flavor with a touch of sweetness and spice – totally worth savoring slowly with your afternoon coffee or after a summer barbecue!
As always, nutritional values are approximate and will change based on your specific ingredients and preparation methods. Listen to your body, enjoy in moderation, and bake up the joy!
Frequently Asked Questions
Over the years, I’ve gotten so many questions about these peach cobbler cookies – here are the answers straight from my flour-dusted recipe notebook!
Can I use frozen peaches in these peach crumble cookies?
Absolutely! Thaw them completely first and pat very dry with paper towels – frozen peaches hold more moisture than fresh. If they seem extra juicy after thawing, I’ll even press them gently in a clean kitchen towel. This prevents soggy peach cobbler cookies! The flavor stays wonderfully peachy.
How do I keep my peach cobbler cookies from getting soggy?
Three tricks: First, drain canned peaches or pat fresh ones super dry. Second, bake until the edges are lightly golden – that means the moisture has cooked through. Third, let them cool completely on a wire rack before storing. These steps guarantee perfect texture every time in these summer peach cookies!
Can I skip the vanilla glaze on these peach cobbler cookies?
Of course! The glaze adds sweetness but isn’t mandatory. For a simpler version, I sometimes just dust them with powdered sugar – it still looks pretty and lets that cinnamon peach cookie flavor shine. The crumble topping alone makes them delicious!
Can I make this cobbler cookie recipe ahead of time?
Yes! The dough (without peaches mixed in) keeps refrigerated for 2 days. Or freeze shaped cookie dough balls for up to 3 months – just add a few extra minutes to the bake time. Fresh peaches always get folded in right before baking though – that keeps these soft peach cookies perfect!
Share Your Peach Cobbler Cookies
I’d LOVE to see your peach cobbler cookie creations! Snap a photo when you bake these (maybe with that perfect drizzle of glaze?) and share it with me in the comments below. Let me know what peach magic you whipped up! And if you’re looking for more recipe inspiration like these peach crumble cookies, find me on Pinterest—my boards are filled with all sorts of fruity summer cookie ideas to try next!
PrintPeach Cobbler Cookies
Soft cookies with cinnamon crumbs and vanilla glaze, tasting like peach cobbler in handheld form. Perfect for peach season!
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Total Time: 32 minutes
- Yield: 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 2 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 cup finely diced peaches (canned, drained, or fresh)
- For the Cinnamon Crumble:
- ½ cup all-purpose flour
- ¼ cup packed brown sugar
- ¼ cup granulated sugar
- ½ teaspoon ground cinnamon
- ¼ cup cold unsalted butter, cut into small pieces
- For the Vanilla Glaze:
- 1 ½ cups powdered sugar
- 2–3 tablespoons milk
- ½ teaspoon vanilla extract
Instructions
- Preheat oven to 375°F (190°C). Line baking sheets with parchment paper.
- In a large bowl, cream together softened butter and granulated sugar until light and fluffy.
- Beat in the egg and vanilla extract until well combined.
- In a separate bowl, whisk together flour, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Gently fold in the finely diced peaches.
- For the Cinnamon Crumble: In a small bowl, combine flour, brown sugar, granulated sugar, and cinnamon. Cut in the cold butter with a pastry blender or your fingers until crumbly.
- Scoop cookie dough by the tablespoon onto prepared baking sheets. Sprinkle a generous amount of cinnamon crumble over each cookie.
- Bake for 10-12 minutes, or until edges are lightly golden.
- Let cookies cool on the baking sheets for a few minutes before transferring to a wire rack to cool completely.
- For the Vanilla Glaze: In a small bowl, whisk together powdered sugar, milk, and vanilla extract until smooth.
- Drizzle the glaze over the cooled cookies. Let the glaze set before serving.
Notes
- Use well-drained canned peaches or fresh, ripe peaches.
- No need to chill the dough, making these cookies quick and easy.
- Store cookies in an airtight container at room temperature for up to 3 days.
- These cookies are perfect for summer gatherings or a sweet treat anytime.
Nutrition
- Serving Size: 1 cookie
- Calories: 250
- Sugar: 25g
- Sodium: 100mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg