1.25cupripe peaches, finely dicedpeeled if you like
1tbsplemon juicefor tossing peaches
1tbspcornstarchfor tossing peaches
1tbspgranulated sugarfor tossing peaches
2tbspturbinado sugarfor sprinkling
0.5cuppowdered sugarfor glaze
1tsplemon juicefor glaze
1.5tspmilkfor 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.