The soft peach cookies are delightful treats that are prepared very quickly, in summer they are a valid alternative to the peach cake thanks to significantly reduced baking times.
The recipe is really simple, to prepare them you will need a bowl and a scale, you won’t even have to weigh the cookies, a spoon will suffice to measure the dough. The consistency is similar to soft cakes, they are very soft little cakes perfect for carrying. Genuine and rich in fruit, they are ideal for breakfast but also for a snack or school snack.
Before moving on to the recipe, I leave you a couple of tips, always use tasty, firm, and sweet fruit. Using sour or tasteless peaches would ruin the cookies, while using fruit that is too ripe would not allow even baking.
The amount of sugar varies depending on the sweetness of the fruit, I didn’t put much in my recipe because the peaches were very sweet, if yours aren’t, you can add 15/20 g to perfectly balance the dough.
Another advantage of the peach cookies is that they can be baked in an air fryer, you will need to adjust according to the power of your appliance, but they will turn out great.
Try other peach-based recipes:
- Difficulty: Very easy
- Cost: Cheap
- Rest time: 5 Minutes
- Preparation time: 10 Minutes
- Portions: 12 Pieces
- Cooking methods: Electric oven
- Cuisine: Italian
- Seasonality: Spring, Summer
- Energy 163.26 (Kcal)
- Carbohydrates 28.54 (g) of which sugars 12.44 (g)
- Proteins 3.40 (g)
- Fat 4.79 (g) of which saturated 2.76 (g)of which unsaturated 2.01 (g)
- Fibers 3.09 (g)
- Sodium 12.49 (mg)
Indicative values for a portion of 65 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 2 cups flour (all-purpose)
- 1/2 cup sugar
- 2 eggs (medium)
- 1/4 cup butter (softened)
- 3 tbsps milk
- 2 tsp baking powder
- 1 tsp vanilla extract
- 1 tsp lemon zest (grated)
- 1 cup nectarines (peeled and diced)
- 2 tbsps powdered sugar (for finishing)
Tools
- 1 Bowl
- 1 Cutting board
- 1 Baking tray
Procedure
Wash the peaches, remove the pit, and dice the flesh into 1/2-inch cubes.
Melt the butter in the microwave or a saucepan and let it cool.
In a bowl, combine the eggs and sugar, mix very well with a fork then add the softened butter and incorporate. Add the milk, lemon zest, and vanilla and mix everything. Add the sifted flour with the baking powder and mix, you should obtain a soft but fairly dense mixture.
Add the peaches to the batter.
If you want, you can easily personalize your cookies by adding, for example, some crumbled amaretti.
Let the mixture rest for 5 minutes at room temperature before forming the cookies.
Line a baking tray with parchment paper, scoop the dough with a spoon, and place it on the tray, you should get 12 cookies. Don’t worry about the weight, they will turn out great even if they’re not all identical.
Bake the tray in a preheated static oven at 350°F for 15/17 minutes or in a convection oven at 340°F for the same time
The soft peach cookies are ready, let them cool completely and sprinkle them with powdered sugar.
Tips
Storage
The soft peach cookies keep well in an airtight container for 3/4 days, if the outside temperature is very high, I recommend storing them in the refrigerator.
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