Peachy Shortcake Cookies Recipe

Peachy Shortcake Cookies

In the Dessert Hall of Fame (caps because this is obviously a real place), the shortcake reigns supreme. Buttery, sweet, fluffy, and flaky at the same time, with some fruit (yes, strawberries, but by no means does it stop there), this dessert cannot be topped.

I’m always in pursuit of getting more shortcakes into my life (which is why I created a strawberry shortcake soft serve at Milk Bar), but these buttery, fruit-studded peach shortcake cookies are for when I’m off the clock.

Clear vanilla extract is key to the whipped creamy note of the epic dessert that inspired this cookie. 

This recipe Peachy Shortcake Cookies calls for dried peaches, but dried strawberries, mangoes, heck, even pineapple would be killer.

Ingredients:

226g unsalted butter, softened 2 sticks (16 T)

200g sugar 1 cup

110g light brown sugar ½ cup (packed)

1 large egg

4g clear vanilla extract 1 tsp

290g flour 2 cups

6g kosher salt 1½ tsp

2g baking powder ½ tsp

1.5g baking soda ¼ tsp

80g dried peaches, cut into ¼-

inch pieces 1 cup

1 recipe Shortcake Crumbs (recipe follows)

200g turbinado sugar 1 cup

Instructions:

Heat the oven to 350°F. Pan-spray or line two half-sheet pans with parchment paper or silicone baking mats.

In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter, sugar, and brown sugar on medium-high for 2 to 3 minutes until well combined.

Scrape down the sides of the bowl, add the egg and vanilla, and beat until smooth.

Add the flour, salt, baking powder, and baking soda and paddle on low speed until just combined, about 20 seconds.

Paddle in the dried peaches and shortcake crumbs until just incorporated.

Using a 2¾-ounce cookie scoop (or a ⅓-cup measure), scoop the dough onto the prepared pans 2 to 3 inches apart.

Use the palm of your hand to flatten the domes. Top each cookie with 1 tablespoon of turbinado sugar.

Bake at 350°F until golden around the edges, 10 to 12 minutes.

Let the cookies cool briefly on the pans, then transfer to a plate or an airtight container for storage.

At room temperature, the cookies will keep fresh for 3 days; in the freezer, they will keep for 1 month.