Description
Miniature peach cobbler-inspired cookies with a buttery dough, spiced peach pockets, cinnamon streusel, and creamy vanilla glaze. A portable dessert capturing warm fall flavors with a sweet, crumbly texture.
Ingredients
2 cups all-purpose flour
1 cup unsalted butter, softened
3/4 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1 tablespoon baking powder
1/2 teaspoon salt
2 cups sliced peaches (fresh or frozen)
2 tablespoons brown sugar
1 teaspoon ground cinnamon
1 cup oats or chopped pecans (for streusel)
1/2 cup packed brown sugar (streusel)
1 1/2 cups powdered sugar (glaze)
1/4 cup whole milk
1/2 teaspoon vanilla extract
Instructions
Preheat oven to 375°F (190°C)
Whisk flour, baking powder, and salt in a bowl
Cream butter and sugar until fluffy
Add eggs, vanilla, and mix until smooth
Fold in 2 cups flour mixture to form dough
Chill dough for 15-20 minutes
In separate bowl, toss peaches with brown sugar and cinnamon
Form dough into 1-inch balls, flatten slightly, add peach filling
Top with streusel (oats/brown sugar mix)
Bake 15 minutes until golden
Mix glaze ingredients in bowl
Drizzle warm glaze over cooled cookies
Let set 10 minutes before serving
Notes
Use frozen peaches thinned with 1 tbsp flour
Glaze contains raw egg whites—omit for egg allergy
Streusel can be substituted with crumbled halvah
Store in sealed container for up to 3 days
Nutrition
- Serving Size: 1 cookie
- Calories: 220
- Sugar: 18g
- Sodium: 90mg
- Fat: 11g
- Saturated Fat: 6g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 35mg