Description
Tender peach-filled cookies with a buttery crust and cinnamon-sprinkled crumble topping. Ready in 30 minutes, these handheld summer treats offer a balance of sweet, crisp, and juicy textures.
Ingredients
2 1/4 cups all-purpose flour
1 cup (2 sticks) unsalted butter, softened
3/4 cup brown sugar
1 teaspoon ground cinnamon
1/2 teaspoon baking powder
1 cup diced fresh or frozen peaches
1/3 cup brown sugar (for crumb topping)
2 tablespoons all-purpose flour (for crumb topping)
1/2 teaspoon ground cinnamon (for crumb topping)
Instructions
Preheat oven to 350°F (175°C)
In a bowl, mix 2 1/4 cups flour, 3/4 cup brown sugar, 1 teaspoon cinnamon, and 1/2 teaspoon baking powder
Add softened butter and blend until crumbly
Divide dough into 24 equal portions
Press one dough ball into a parchment-lined baking sheet
Top with 1 teaspoon peach filling
Sprinkle with cinnamon-sugar crumb topping
Repeat with remaining dough and peaches
Bake for 18-20 minutes until golden
Notes
Use canned peaches drained in juice if fresh are unavailable
Chill dough 10 minutes if sticky
Freeze unbaked cookies for up to 3 months
Cookie can be halved for mini versions
Nutrition
- Serving Size: 1 cookie
- Calories: 185
- Sugar: 14g
- Sodium: 140mg
- Fat: 9g
- Saturated Fat: 5g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg