Description
These snickerdoodles surprise with bursts of fresh peach in every chewy bite. Soft edges, warm cinnamon aroma, and sweet-tart fruit make these cookies irresistibly cozy and bright.
Ingredients
- 2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1 teaspoon cream of tartar
- 1/4 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/2 cup unsalted butter softened
- 3/4 cup granulated sugar
- 1 large egg
- 1 large egg yolk
- 1 teaspoon vanilla extract
- 1 cup fresh peaches finely chopped
- 2 tablespoons granulated sugar
- 1 teaspoon ground cinnamon
Instructions
- Preheat the oven to 375°F (190°C) and line two baking sheets with parchment paper.
- In a bowl whisk together the flour, baking soda, cream of tartar, salt, and cinnamon.
- In a separate bowl beat the butter and 3/4 cup sugar until light and fluffy.
- Add the egg, egg yolk, and vanilla to the butter mixture and beat until combined.
- Gradually add the dry ingredients to the wet ingredients and mix until just combined.
- Gently fold in the chopped peaches.
- In a small bowl combine 2 tablespoons granulated sugar and 1 teaspoon cinnamon for coating.
- Scoop tablespoon-sized portions of dough and roll into balls, then roll each ball in the cinnamon-sugar mixture.
- Place the dough balls 2 inches apart on the prepared baking sheets.
- Bake for 10 to 12 minutes until the edges are set and the centers remain soft.
- Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
- Use ripe peaches for the best flavor and sweetness.
- If the dough is too sticky to handle, chill it for 30 minutes before shaping.
- Store cookies in an airtight container at room temperature for up to 3 days.
- Dough can be frozen for up to 1 month; thaw in the refrigerator before baking.