Ingredients
Scale
- 1 cup unsalted butter, softened
- 1 cup sugar
- 1 cup brown sugar, packed
- 2 large eggs
- 2 teaspoons vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon cream of tartar
- 1 teaspoon salt
- 1 teaspoon cinnamon
- 1 cup diced fresh peaches
- 2 tablespoons sugar (for rolling)
- 1 tablespoon cinnamon (for rolling)
Instructions
- Preheat the oven to 350°F (175°C).
- In a large bowl, cream together the butter, sugar, and brown sugar until smooth.
- Beat in the eggs one at a time, then stir in the vanilla.
- In another bowl, combine the flour, baking soda, cream of tartar, salt, and cinnamon.
- Gradually blend the dry ingredients into the wet mixture.
- Fold in the diced peaches.
- In a small bowl, mix together the sugar and cinnamon for rolling.
- Roll the dough into balls and then roll in the cinnamon-sugar mixture.
- Place on a baking sheet lined with parchment paper.
- Bake for 10-12 minutes, or until the edges are golden.
- Allow to cool on the baking sheet for a few minutes before transferring to wire racks to cool completely.
Notes
- For a richer flavor, use browned butter instead of regular unsalted butter.
- Make sure to use ripe, juicy peaches for the best taste.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 12g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
Keywords: Peach Snickerdoodle Cookies, cookies, dessert, baking