Peach Shortcake Cookies
Soft Peach Shortcake Cookies made with fresh peaches, cold butter, heavy cream, cinnamon, nutmeg, and a tender shortcake-style dough.
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Ingredients
- 2 c peaches roughly chopped
- 9 tbsp granulated sugar divided
- 2 c all-purpose flour
- 2 tsp baking powder
- 1/2 tsp coarse salt
- 1/8 tsp nutmeg
- 1/2 tsp cinnamon
- 6 tbsp cold unsalted butter cut into small pieces
- 2/3 c heavy cream
Instructions
- Preheat the oven to 375°F.
- Line two baking sheets with parchment paper.
- In a small bowl, combine the chopped peaches with 2 tbsp of the granulated sugar.
- Stir gently to coat the peaches, then set aside.
- In a large mixing bowl, whisk together the all-purpose flour, remaining 7 tbsp granulated sugar, baking powder, coarse salt, nutmeg, and cinnamon.
- Add the cold butter pieces to the flour mixture.
- Using a pastry cutter, cut the butter into the dry ingredients until the mixture resembles coarse crumbs.
- Pour the heavy cream into the bowl.
- Stir gently until the dough begins to come together.
- Fold in the peach mixture carefully, taking care not to overmix the dough.
- Using approximately 2 tbsp of dough per cookie, drop the dough onto the prepared baking sheets.
- Space the cookies about 2 inches apart.
- Bake for 20 to 25 minutes, or until the edges begin to turn lightly golden brown.
- Remove the baking sheets from the oven.
- Transfer the cookies to a wire rack.
- Allow the cookies to cool slightly before serving.
Notes
To make these Peach Shortcake Cookies gluten free, replace the all-purpose flour with a gluten-free 1:1 baking flour blend that contains xanthan gum.
Confirm that the baking powder, cinnamon, nutmeg, sugar, and all packaged ingredients are labeled gluten free.
Use clean bowls, measuring tools, pastry cutter, baking sheets, parchment paper, and cooling racks to prevent gluten cross-contact.
Handle the gluten-free dough gently, as it may be more delicate than traditional dough.
If the dough seems too soft after adding the peaches, add 1 to 2 tbsp of gluten-free flour blend as needed, but avoid adding too much, as this may make the cookies dry.