These soft Peach Cobbler Cookies are filled with fresh peaches and brightened with fresh lemon and warm cinnamon. This no-chill cookie recipe is an easy, delicious treat for peak peach season.
“Delicious and easy! They’re like yummy muffin tops and simply perfect! Thank you!” – Alison
Peach cobbler cookies capture the sweet, juicy flavor of fresh peaches in every bite. They bake up soft and tender with bright lemon notes and a gentle cinnamon finish — everything you love about peach cobbler in a handheld cookie.
This recipe is quick and shareable. The dough comes together in minutes and requires no chilling, so you can go from mixing bowl to warm cookies in under an hour.
Why We Love This Recipe
- These cookies use over a cup of fresh peaches, so each cookie tastes bright and fruity. The peaches add natural sweetness and moisture, making the cookies irresistibly tender.
- The texture is soft and tender, similar to classic sour cream or citrus cookies — just with juicy fruit folded in.
- Fresh lemon zest and a splash of lemon juice give the cookies lively acidity that balances the sweetness, while cinnamon adds warm depth.
- The dough is quick to make and does not require chilling, so you can bake a batch the same day you prepare it.
Ingredients
Gather these ingredients for a batch of Peach Cobbler Cookies:
- Peaches: About 3 medium ripe peaches (roughly 1 1/4 cups chopped). Use ripe fresh peaches for the best flavor and juiciness. You may peel them or leave the skins on based on preference.
- Unsalted butter: 1 cup (room temperature).
- Granulated sugar and brown sugar: A combination of granulated sugar and packed brown sugar for sweetness and chew.
- 1 large egg: Room temperature.
- Cream of tartar and baking soda: These leavening agents help the cookies rise and maintain a soft texture. If you don’t have cream of tartar, substitute baking powder for the baking soda and cream of tartar combined.
- Cinnamon: Adds warm spice that pairs beautifully with peaches.
- Lemon juice and lemon zest: Fresh lemon brightens the flavor and balances the sweetness.
Substitutions & Variations
- If you don’t have cream of tartar, use baking powder instead (combine with the baking soda as the recipe indicates).
- Fresh peaches are preferred, but canned or frozen peaches can be used in a pinch. Drain and pat canned peaches dry before chopping to avoid extra syrup. Thaw and drain frozen peaches before using.
How to Make Peach Cobbler Cookies
Quick Video Recap
Instructions
Step 1 – Preheat the oven to 350°F and line baking sheets with parchment. Cream the butter, granulated sugar, brown sugar and lemon zest until light and fluffy. Add the egg, vanilla and lemon juice, mixing until combined. With the mixer on low, add the dry ingredients until just combined.
Step 2 – Gently fold in the chopped peaches, taking care not to overmix so the pieces don’t break down too much.
Step 3 – Drop dough by 2-tablespoon portions onto the prepared baking sheets, spacing cookies about 2 inches apart.
Step 4 – Bake 14–16 minutes, until edges are set and tops are lightly golden. Let the cookies cool on the baking sheet for 10 minutes, then transfer to a wire rack to cool completely.
Recipe FAQs
Store leftover cookies in an airtight container in the refrigerator for up to four days. Because they contain fresh peaches, refrigeration helps preserve texture and flavor.
Peaches can be peeled by blanching or with a standard peeler. Both methods work; choose whichever is easiest for you.
No — peeling is optional. Leaving the skins on adds texture and color, while peeling yields a smoother bite.
Expert Tips
- Peach skins are optional — leave them on or peel based on your preference.
- If using canned peaches, drain and pat them dry to avoid excess moisture. For frozen peaches, thaw and drain before chopping.
- Cream of tartar contributes to the cookies’ soft texture; if unavailable, swap with baking powder as noted above.
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Lemon Shortbread Cookies Recipe
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Peach Cobbler Cookies
Natalie
Ingredients
- 1 cup (227 g) unsalted butter, room temperature
- ¾ cup (150 g) plus 2 tablespoons granulated sugar
- ⅓ cup (73 g) packed brown sugar
- 1 teaspoon lemon zest
- 1 large egg, room temperature
- 3 cups (375 g) all-purpose flour
- 1 teaspoon cream of tartar
- 1 teaspoon baking soda
- 1 ¾ teaspoons cinnamon
- ½ teaspoon salt
- 1 tablespoon (14 ml) lemon juice
- 1 ¼ teaspoon vanilla extract
- 1 ¼ cups (192 g) fresh peaches, about 3 medium, peeled if desired and chopped
Instructions
- Preheat oven to 350°F and line baking sheets with parchment paper.
- Whisk together the flour, baking soda, cinnamon, cream of tartar and salt. Set aside.
- Cream the butter, granulated sugar, brown sugar and lemon zest until light and fluffy (2–3 minutes).
- Scrape the bowl, add the egg and mix until incorporated. Add vanilla and lemon juice and mix to combine.
- With the mixer on low, slowly add the dry ingredients and mix until just combined. Stir in the chopped peaches.
- Drop cookies by 2-tablespoon portions onto the prepared baking sheet, spaced 2 inches apart.
- Bake 14–16 minutes. Let cool on the baking sheet for 10 minutes, then transfer to a rack to cool completely.
Notes
Peaches: Use about 3 medium ripe peaches for approximately 1 1/4 cups chopped. Drain and pat canned peaches dry or thaw and drain frozen peaches before using.
Peeling: Peaches may be peeled or left unpeeled based on preference.
Cream of tartar: Helps create a soft texture. If unavailable, substitute baking powder for the cream of tartar and baking soda.
Storage: Store cookies in an airtight container in the refrigerator for up to 4 days.
Nutrition
Serving: 1 cookie — Calories: 126 kcal — Carbohydrates: 17 g — Protein: 2 g — Fat: 6 g — Sugar: 7 g
Please note that nutritional values are estimates calculated by an online tool.
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