Peach Shortcake Cookies

These are the softest, most joyful little cookies that somehow taste like peach shortcake and a summer picnic had a baby. Tender, buttery centers. Crispy, sparkly edges. Pockets of juicy peach. A little lemon to keep it bright and very “oh wow.” If you’ve ever snuck a spoon into a bowl of macerated peaches because patience is not your spiritual gift… these are for you.

My husband calls them “breakfast cookies” (absolutely not approved and yet frequently happening) because every time a batch cools, he wanders through the kitchen with a mug of coffee and pretends he’s just “checking the texture.” Our kiddo stole one off the cooling rack once and declared, with peach juice all over his cheeks, that they taste like “cake that went to the beach.” They’ve become our summer house cookie: double the batch, share half with neighbors, stash a few dough balls in the freezer, and pretend we are the kind of people who plan ahead.

Kitchen Talk

MORE EASY DESSERT RECIPES...

DESSERT

Easy Snickers Cupcakes Recipe

DESSERT

Gingerbread Cupcakes with Cinnamon Cream Cheese Frosting

DESSERT

Cherry Cheesecake Fluff Delight

DESSERT

Corn Flake Peanut Butter Cookies

– The secret to peach cookies that hold their shape: pat those peach cubes dry and toss them with a tiny bit of flour before they meet the dough. It’s like giving them a little raincoat.
– I tried brown butter once and, yes, it’s incredible. The dough looked a little greasy at first (don’t panic), but after a short chill, it baked up perfect and nutty.
– If your peaches are shy on flavor, a micro-splash of almond extract makes everything taste “more peach.” Don’t overdo it—almond likes attention.
– I’ve done the lazy route and used frozen peaches. Thaw, pat dry, chop smaller. Still great. Canned peaches? Drain like your life depends on it and reduce the sugar sprinkle on top.
– Chilling the dough is optional but civilized. If the dough looks a smidge glossy or loose, even 20 minutes in the fridge turns chaos into cookies.

Shopping Tips

– Produce/Fruit: Choose peaches that smell fragrant and give slightly when pressed. Freestone varieties make dicing easier and less slippery.
– Baking Basics (Flour/Sugar/Leaveners): Grab fresh baking powder—old tins make flat cookies. A little coarse sugar for sprinkling gives that shortcake crunch.
– Dairy: Real unsalted butter, not the spreadable tub stuff. If you want extra shortcake vibes, a splash of heavy cream or buttermilk in the batter is dreamy.
– Citrus: A lemon for zest and a whisper of juice brightens peaches like a filter you don’t have to pay for.
– Spices: Ground cinnamon is classic; a pinch of cardamom turns the flavor up to “bakery special.” Start small—cardamom is bold.

Prep Ahead Ideas

– Dice peaches and lay them on a paper-towel-lined plate so they mellow out and lose extra juice. Mix your dry ingredients in a jar, wet in another, and stash both overnight.
– Portion dough balls and freeze on a sheet tray, then bag them. Bake from frozen—add a couple minutes and keep an eye on the edges.
– In the morning: preheat oven, sugar-sprinkle the tops, and bake. By the time you find your water bottle, they’re ready.

✔Time-Saving Tricks

– Use frozen peaches when you’re not in the mood to peel. Thaw, pat dry, chop smaller. Done.
– Skip peeling altogether if skins are thin. They soften in the bake and add color.
– Stir dough with a paddle spatula instead of dragging out the mixer; fewer dishes, same tenderness.
– Bake two sheets at once and rotate halfway. Or do one sheet in the air fryer at a lower temp and watch like a hawk.
– Don’t rush the cool-down on the tray. A short rest finishes the centers without drying them out.

✔Common Mistakes

– Watery peaches = spread city. If the dough looks loose, toss peaches in a pinch of flour and chill the dough briefly.
– Overbaking for “just one more minute.” The edges should be gold, centers a touch pale. They set as they cool.
– Crowding the pan. These cookies like a little personal space for those pretty edges.
– Skipping the sugar sprinkle. It’s not just cute—it adds texture. If you forgot, press a bit on mid-bake and pop back in.
– Too much almond extract. A drop is charming; a splash is marzipan-land. If you overdid it, balance with a little lemon zest next time.

What to Serve It With

– A scoop of vanilla ice cream and fresh peach slices for a deconstructed sundae.
– Lightly sweetened whipped cream and mint leaves, shortcake-style.
– Greek yogurt for breakfast energy and a not-sad Monday.
– Iced black tea, cold brew, or a sparkling rosé if it’s that kind of evening.

✔Tips & Mistakes

– Chill if the dough looks glossy or too soft; don’t bother if it’s holding shape.
– Paper towels + peaches first. It’s the move.
– Use a cookie scoop for even baking and less mess.
– If bottoms bake too fast, double up the sheet pan.
– Too sweet? Add a pinch of salt on top right after baking—tiny, but it works.

✔Storage Tips

Room temp in an airtight container for a couple days—tuck a small piece of parchment between layers to keep the sugar tops happy. Fridge extends life and makes them chewy (which I weirdly love at 9 a.m. with coffee). Freeze baked cookies in a zip bag and rewarm in a low oven until edges wake up. Dough balls freeze like champs; bake straight from frozen.

✔Variations and Substitutions

– Nectarine Shortcake Cookies: same approach, no peeling needed.
– Brown Butter upgrade: toast the butter and let it cool before mixing—big flavor payoff.
– Gluten-free: swap in a good 1:1 GF baking blend; chill the dough to help structure.
– Dairy-free: use a solid vegan butter stick; skip plant “spreads” that are too soft.
– Spice lane: cinnamon + a whisper of cardamom = bakery vibes; ginger for a cozy twist.
– Sweetener swap: honey in the peaches is nice, but cut back the sugar elsewhere so they don’t over-spread.

Frequently Asked Questions

Peach Shortcake Cookies

Buttery shortcake-style cookies dotted with juicy peaches and finished with a bright lemon glaze. Soft, tender, and summer-sweet in every bite.

Rate This Yum Pin This Recipe For Later! Share The Yum On Facebook Print

Prep Time: 25 minutes minutes

Cook Time: 14 minutes minutes

Total Time: 39 minutes minutes

Servings: 18

Ingredients

 

1x2x3x

Main Ingredients

• ▢ 2.25 cup all-purpose flour
• ▢ 1.5 tsp baking powder
• ▢ 0.75 tsp fine sea salt
• ▢ 0.75 cup unsalted butter, softened
• ▢ 0.75 cup granulated sugar
• ▢ 0.25 cup light brown sugar, packed
• ▢ 1.5 tsp vanilla extract
• ▢ 0.33 cup heavy cream cold
• ▢ 1.25 cup ripe peaches, finely diced peeled if you like
• ▢ 1 tbsp lemon juice for tossing peaches
• ▢ 1 tbsp cornstarch for tossing peaches
• ▢ 1 tbsp granulated sugar for tossing peaches
• ▢ 2 tbsp turbinado sugar for sprinkling
• ▢ 0.5 cup powdered sugar for glaze
• ▢ 1 tsp lemon juice for glaze
• ▢ 1.5 tsp milk for glaze, as needed

Instructions

Preparation Steps

• Heat oven to 350°F. Line two baking sheets with parchment.
• Toss diced peaches with lemon juice, cornstarch, and 1 tbsp sugar. Blot excess moisture with a paper towel.
• Whisk flour, baking powder, and salt in a bowl. Set aside.
• Cream butter, granulated sugar, and brown sugar until light and fluffy, about 2 minutes.
• Beat in vanilla. Stream in cold heavy cream and mix until smooth and slightly thickened.
• Add dry ingredients to the bowl. Mix on low just until a soft dough forms.
• Fold in peaches gently. Chill dough 10–15 minutes to firm up for easier scooping.
• Scoop heaping tablespoons of dough onto sheets, spacing 2 inches apart. Sprinkle tops with turbinado sugar.
• Bake 12–14 minutes, until edges set and lightly golden. Cool on the pan 5 minutes, then transfer to a rack.
• Whisk powdered sugar with lemon juice and just enough milk for a thick drizzle. Glaze cooled cookies.

Notes

Variation: Swap half the peaches for diced strawberries for a mixed-berry shortcake vibe. Storage: Store airtight at room temperature up to 2 days, or refrigerate up to 5 days. For best texture, glaze just before serving.

This recipe is an original creation inspired by classic Peach Shortcake Cookies flavors. All ingredient ratios and instructions are independently developed.