Italian Peach Summer Cookies (Print View)
Tender treats with juicy peaches and a buttery crumb, dusted lightly for a touch of sweetness.
# What You'll Need:
→ Dry Ingredients
01 -
2 cups all-purpose flour
02 -
1 teaspoon baking powder
03 -
1/2 teaspoon salt
→ Wet Ingredients
04 -
1/2 cup unsalted butter, softened
05 -
3/4 cup granulated sugar
06 -
1 large egg
07 -
1 teaspoon vanilla extract
→ Fruit
08 -
1 cup fresh peaches, peeled and diced
→ Finishing
09 -
Powdered sugar, for dusting
# Directions:
01 -
Preheat oven to 350°F.
02 -
In a medium mixing bowl, whisk together flour, baking powder, and salt until well blended.
03 -
In a large bowl, beat softened butter with granulated sugar using an electric mixer for 3 to 4 minutes until light and fluffy.
04 -
Add egg and vanilla extract to the creamed mixture and beat until just combined.
05 -
Gradually add the dry ingredients to the wet ingredients, mixing just until incorporated. Avoid overworking the dough.
06 -
Gently fold diced fresh peaches into the dough until evenly distributed.
07 -
Drop rounded spoonfuls of dough onto a parchment-lined baking sheet, spacing each about 2 inches apart. Bake for 18 to 20 minutes until edges are lightly golden.
08 -
Let cookies cool on the baking sheet for 5 minutes. Transfer to a wire rack and dust generously with powdered sugar before serving.
# Notes:
01 -
Make sure butter is softened to ensure proper creaming. For the best texture, avoid overmixing the dough once the flour is added.