Fresh-Peach Drop Cookies

Name: Fresh-Peach Drop Cookies
Ingredients: 2 cups plus 2 tablespoons all-purpose flour; 3/4 teaspoon salt; 1/2 teaspoon baking soda; 1/2 cup (1 stick) unsalted butter, room temperature; 1 cup granulated sugar; 1 large egg; 1/2 teaspoon pure vanilla extract; 2 large ripe peaches (about 8 ounces each) peeled, pitted, and chopped into 1/4-inch pieces (1 3/4 cups); 1/3 cup peach jam or preserves; 2 tablespoons fine sanding sugar; 1/8 teaspoon ground cinnamon

11 ingredients

16 steps

Ingredients

2 cups plus 2 tablespoons all-purpose flour
3/4 teaspoon salt
1/2 teaspoon baking soda
1/2 cup (1 stick) unsalted butter, room temperature
1 cup granulated sugar
1 large egg
1/2 teaspoon pure vanilla extract
2 large ripe peaches (about 8 ounces each) peeled, pitted, and chopped into 1/4-inch pieces (1 3/4 cups)
1/3 cup peach jam or preserves
2 tablespoons fine sanding sugar
1/8 teaspoon ground cinnamon

Directions

1

Preheat oven to 375F.
2

Whisk together flour, salt, and baking soda.
3

Put butter and granulated sugar into the bowl of an electric mixer fitted with the paddle attachment.
4

Mix on medium-high speed until pale and fluffy, about 4 minutes.
5

Reduce speed to low.
6

Add egg and vanilla; mix until well blended, about 1 minute.
7

Add flour mixture and mix until combined.
8

Add diced peaches and peach jam; mix until just combined.
9

Using a 1 1/2-inch ice cream scoop or a tablespoon, drop dough onto baking sheets lined with parchment paper, spacing 2 inches apart.
10

(Chill remaining dough between batches.)
11

Combine sanding sugar and cinnamon in a small bowl.
12

Sprinkle each cookie with 1/8 teaspoon cinnamon-sugar mixture.
13

Bake cookies until golden brown and just set, 11 to 13 minutes, rotating sheets halfway through.
14

Let cool on sheets on wire racks 5 minutes.
15

Transfer cookies to wire racks to cool completely.
16

Cookies are best eaten the day they are made, but they can be stored in an airtight container at room temperature up to 2 days.