Becky’s Kitchen: Peach Cobbler Cookies


I cup butter, softened

1 cup sugar

1/3 cup brown sugar, tightly packed

1 large egg, room temperature

1 teaspoon vanilla extract

¼ teaspoon almond extract or 3 teaspoons peach schnapps

3 cups all-purpose flour

1 ½ teaspoons ground cinnamon

1 teaspoon cream of tartar

1 teaspoon baking soda

½ teaspoon salt

¼ teaspoon ground nutmeg

1 cup chopped peeled fresh peaches


Preheat oven to 350 degrees. In a large bowl, cream butter and sugars until light and fluffy. Beat in egg and extracts. In another bowl, whisk four, cinnamon, cream of tartar, baking soda, salt and nutmeg; gradually beat into creamed mixture. Stir in peaches. Drop dough by tablespoonfuls 2 inches apart onto greased or parchment-lined baking sheets. Bake until set, 14-16 minutes. Cool in pans 2 minutes. Remove to wire racks to cool. Store in an airtight container.


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