These Peach Cookies are soft and fluffy eggless sugar cookies that are made with homemade peach preserves! They're soft and fluffy in the middle and crisp on the edges and are topped with a peach glaze and extra peach preserves! You can use fresh peaches during peach season, but feel free to make this recipe with frozen peaches or even store-bought peach preserves to save time! Best yet, they're also gluten free, nut free and easily vegan!!!
If summer was a cookie, it would be these Peach Cookies! They have a soft peach flavor throughout, while still tasting like my Crispy Sugar Cookies! The addition of the peach glaze and drizzle of preserves, really brings the peach flavor to the forefront. Thanks to all the moisture from the peach preserves, these beauties stay soft for days! If you're a peach fan, make sure to check out my Peach Coffee Cake and my no-churn Peach Ice Cream!
For more fruity sugar cookie recipes, check out my super popular Lemon Raspberry Cookies, my Blueberry Cookies, my Strawberry Sugar Cookies and my Blackberry Cookies!
Reasons to Love These Peach Cookies
- Allergy Friendly- These cookies are gluten free, nut free, egg free and can easily be dairy free (vegan)!
- Soft & Chewy- These cookies are the most perfect texture. They're nice and fluffy in the centers and have a dome on top.
- Covered in Sugar- The sugar coating gives a nice sweetness just like with our Lemon Blueberry Cookies!
- Peaches Peaches Peaches- These Peach Cookies have peaches in the cookie dough, a peach glaze and peach preserves drizzled on top!
Ingredient Notes
- Peaches- I used frozen sliced peaches for this recipe to save time. You can also use fresh (make sure it is 296 grams and peel them) or you can use gluten free peach preserves. If doing so you will need around 1 cup of preserves.
- Granulated Sugar- Cooks with the peaches to create the sweet flavor profile and also is a key ingredient in sugar cookies!
- Gluten Free Flour- If you also have nut allergies, make sure to use a brand that’s made in a nut free facility. I really love to use Cup4Cup Multipurpose Flour because it’s free of the top 9 allergens. It also contains xanthan gum which really helps give baked goods their bounce and prevents them from falling apart. Since all multipurpose gf flours are not the same, if you use a different gluten free flour, please understand the results will most likely be different.
- Milk- If there are no dairy allergies or if you’re not vegan, you can use regular whole milk. For non-dairy, use a dairy-free milk of your choosing.
- Butter/Vegan Baking Stick- For the cookie dough, we are actually using melted butter. Make sure to cool it so it's creamy in texture.
- Cornstarch and Water- This is an egg free sugar cookies recipe so this mixture is needed to help bind everything together.
- Vanilla- Make sure to use pure vanilla extract so the cookies don't have a chemical flavor.
- Confectioners' Sugar- Essential in frosting recipes, this gives the frosting its fluffy texture and sweetness!
- Water- You may or may not need 1 tablespoon for the frosting depending on its consistency and we use 1 tablespoon for the blueberry icing drizzle.
See my recipe card below for a complete list of the ingredients with measurements.
Substitutions and Variations
How to Make these into Peach Vegan Sugar Cookies
- Use a gluten free flour that’s free from dairy.
- Make sure the brand of sugar you use is vegan.
- Use vegan baking sticks instead of butter.
- Only use a non-dairy milk of choice.
Make this Recipe with All Purpose Flour
- Use 2 cups packed AP Flour (336 grams).
- Only use 2 tablespoons of milk.
- You still need to chill the dough due to the lack of eggs.
For Smaller Cookies
- Use a small cookie scoop or roll the dough into 1 inch balls.
- Bake the cookies at the same temperature but for 13-14 minutes. Reshape as needed. Should make 24 cookies.
This recipe has not been tested with all of these substitutions and/or variations due to celiac disease and food allergies. If you change any of the ingredients, please let us know how the recipe turned out in the comments below!
How to Make Peach Cookies
Here are the step by step instructions to make these peach sugar cookies!
Step 1: Cook the Peaches, Sugar and Salt
Place the peaches, sugar and salt together in a saucepan set over medium heat.
Cook (stirring frequently and smashing the peaches with the back of a spoon) for about 5 min until it begins to boil.
Once boiling, turn the heat to low and let it simmer for an additional 5 minutes, stirring frequently.
Step 2: Blend and Strain the Peaches
Remove from the heat and carefully use an immersion blender to blend the peaches.
If you don't have an immersion blender, carefully pour the peaches into a blender and blend.
Place a mesh colander over a heat proof bowl and pour the mixture through the colander to strain it. Gently press down on the blended peaches with the back of a spoon to get all the liquid out.
Set aside to cool. About 20 minutes while you prep the other ingredients.
Step 3: Melt the Butter
Microwave the butter in 11 second increments until halfway melted. Whisk until fully melted; the residual heat will melt the rest. Set aside to cool.
Step 4: Whisk Together the Dry Ingredients
In a medium bowl, whisk together the gluten free flour, baking powder and kosher salt. Set aside.
Step 5: Make the Cornstarch Water
In a small bowl, using a spoon, mix together the cornstarch and water until thin and watery. It will be thick and tacky at first.
Step 6: Mix in the Granulated Sugar, Strained Peaches, Cornstarch Water and Vanilla
Into the cooled and creamy melted butter, whisk in the granulated sugar, strained peaches, vanilla and cornstarch water until fully combined and emulsified.
Step 7: Add in the Flour Mixture, Milk and Freeze
Starting and ending with the flour mixture, whisk half the flour into the melted butter mixture. Add the milk and whisk until combined.
Using a spatula, gently fold in the rest of the flour until combined. Do not over mix or the dough will become shiny and too sticky. Freeze for 30 minutes.
Step 8: Scoop The Dough and Coat Dough Balls
Using a large cookie scoop (I use a 2 ounce cookie scoop), scoop the dough out into 12 scoops.
Dip the tops of the dough balls, one at a time, into the granulated sugar. Do not coat the entire ball, only coat the tops.
Step 9: Bake the Cookies and Cool
Bake the cookies at 325 degrees Fahrenheit for 16 minutes or until golden on the bottoms.
Immediately reshape the cookies when they come out of the oven and let cool on the baking sheet for 5 min before transferring to a cooling rack.
Step 10: Make the Peach Glaze
Whisk together the confectioners' sugar, 2 tablespoons of the strained peaches and 1 tablespoon water until everything is combined and smooth.
Step 11: Drizzle the Peach Glaze
Hold your hand about 6 inches above the cookies and move your arm side to side while drizzling to create a horizontal pattern. Then get more glaze and move your arm from top to bottom to create a vertical pattern. Drizzle on some extra peach preserves as well, if desired!
Expert Baking Tips
- Peel Fresh Peaches- If using fresh peaches, peel them prior to cooking. We won't be cooking them long enough for the skin to break down.
- Make the Strained Peaches First- Make sure to do this step first so it is cool but the time you need to add it to make the cookie dough. You can make the peach preserves the night before. Store it in the fridge in an airtight container or in a bowl covered with plastic wrap.
- Use Packed Cups of Flour- Normally in baking we do not use packed cups however, when working with gluten free, I've found using packed cups works best to help the baked goods keep their shape.
- Use Cooled Melted Butter- The butter cannot be bubbling/browned or the cookies will be very thin, spread out and oily. Microwave until there is a little bit of butter left unmelted; whisk it until the residual heat melts the rest of the butter. Then set aside to cool as you prep the rest of the recipe. When it is time to use the butter it should be cool and thick/creamy. Whisk it again to make it smooth. You can see in my video.
- Freezing the Dough- If you don’t freeze the cookie dough for at least 30 minutes, the dough will be too sticky to form into scoops.
- Wash the Cookie Scoop- If you notice the dough getting stuck in the cookie scoop, wash and dry your scoop halfway through making the dough balls.
- Add the Flour then Milk then More Flour- Do not add the milk with the wet ingredients. The batter will be too wet and shiny and the cookies will be very buttery and flakey. You must add half the flour, then the milk and then the rest of the flour.
- Reshape the Cookies- If you want your cookies nice and round, reshape them as soon as they come out of the oven. Use a spatula to push them back into a circle shape. Work quickly because they harden pretty fast.
- Making The Glaze- If the glaze appears too watery, add more confectioners’ sugar 1 tablespoon at a time. If it appears too thick, add more water ¼ teaspoon at a time. You want the glaze thin enough to coat but thick enough to solidify on the cookies.
Recipe FAQs
Yes. You can make the cookie dough the day before. Keep it in a bowl and cover the top with plastic wrap in the fridge.
If doing this, there is no need to freeze the dough prior to baking. You may need it to sit about at room temperature for about 20 minutes prior to baking (if the dough feels too hard).
Freezing Raw Dough: Form the dough into balls. Place dough balls (not stacked) on a parchment lined baking sheet and pop in the freezer uncovered. Freeze for 10-15 minutes or until completely frozen. Once frozen, store the dough balls in a zip top bag for 1 month. When ready to use, coat the tops in the sugar and bake at the same temperature for 18-19 minutes instead of 16.
Yes! Thanks to the moisture from the peaches, these actually get softer the next day. The first day they will be crispy on the edges with chewy middles. After storing them in an airtight container overnight, the cookies will have softer edges.
Yes. I have not used them because they are made in a facility with chestnuts, but the brand Bonne Maman claims on their website (last time I checked) that their curds, jellies, preserves and spreads are all under 20 ppm and that the production facility is gluten free.
But as I mentioned above, their website claims that their preserves, jellies and spreads are made in a facility with chestnuts.
Please always double check the labels and websites to see if store bought products are right and safe for your family. Also note that companies can change their policies at any time.
Storing: Store the frosted cookies in a single layer, in an airtight container in the fridge for up to 3 days. Do not stack.
They're still soft when in the fridge but you can let them come to room temperature before eating if desired.
Freezing Baked Cookies: To freeze already baked cookies, place cookies with no icing (not stacked) on a parchment lined baking sheet and pop in the freezer uncovered. Freeze for 10-15 minutes or until the cookies are completely frozen. Once frozen, you can store them in a zip top bag in the freezer for up to 1 month. To defrost, take the container out and leave at room temperature until soft. 1-2 hours. Then top with the peach glaze and extra preserves.
If it is super humid outside, do not put the glaze on the cookies until they are defrosted, the day you plan on serving them. When it is humid, the glaze tends to be very wet when defrosting.
Freezing Raw Dough: Form the dough into the balls but do not dip in extra sugar. Place dough balls (not stacked) on a parchment lined baking sheet and pop in the freezer uncovered. Freeze for 10-15 minutes or until hard. Once frozen, store the dough balls in a zip top bag for 1 month. When ready to use, let sit on the counter for about 5-10 min until you can dip the tops in granulated sugar. Bake at the same temperature for 18-19 minutes instead of 16.
Other Fruity Sugar Cookie Recipes You'll Love
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📖 Recipe
Peach Cookies
Ingredients
For the Peach Preserves
- 3 cups sliced peaches (10.44 ounces or 296 grams) fresh or frozen (peel if using fresh)
- 1 cup granulated sugar
- 1 pinch kosher salt
For the Sugar Cookies
- ½ cup unsalted butter or vegan baking stick, melted and cooled
- 2 cups multipurpose gluten free flour (I use Cup4Cup gluten free multipurpose flour which contains xanthan gum)
- 1 teaspoon baking powder
- ½ teaspoon kosher salt
- 2 rounded tablespoons cornstarch mixed with 3 tablespoons water
- 1 cup plus 2 tablespoons granulated sugar (keep the 2 tablespoons separate)
- ¼ cup strained peaches
- 1 ¼ teaspoons pure vanilla extract
- ¼ cup milk
For the Peach Glaze
- 1 cup confectioners' sugar
- 2 tablespoons strained peaches
- 1 tablespoon water
Instructions
Make the Strained Peaches
- Place the 3 cups sliced peaches (296 grams), 1 cup granulated sugar and 1 pinch kosher salt together in a saucepan set over medium heat.Cook (stirring frequently and smashing the peaches with the back of a spoon) for about 5 min until it begins to boil.Once boiling, turn the heat to low and let it simmer for an additional 5 minutes, stirring frequently.
- Remove from the heat and carefully use an immersion blender to blend the peaches.If you don't have an immersion blender, carefully pour the peaches into a blender and blend.
- Place a mesh colander over a heat proof bowl and pour the mixture through the colander to strain it. Gently press down on the mixture with the back of a spoon to get all the liquid out.Set aside to cool. About 20 minutes while you prep the other ingredients. It will thicken as it cools.
Make the Peach Cookies
- Place the ½ cup unsalted butter or vegan baking stick in a heat safe bowl. Place a paper towel on top of the bowl so the butter doesn't splatter. Microwave in 11 second increments until halfway melted.Whisk the butter until the residual heat melts the rest of the butter. Set aside to cool. It should be smooth and creamy.
- In a medium bowl, whisk together the 2 cups gluten free flour, 1 teaspoon baking powder and ½ teaspoon kosher salt. Set aside.
- In a small bowl, using a spoon, mix together the 2 rounded tablespoons of cornstarch (26 grams) and the 3 tablespoons of water until thin and watery. It will be thick and tacky at first.
- Into the cooled melted butter, combine 1 cup granulated sugar, the ¼ cup strained peaches, 1 ¼ teaspoons pure vanilla extract and the cornstarch water. Whisk until it is all fully combined and blended. It may appear slightly chunky. That's normal.
- Starting and ending with the flour mixture, whisk half the flour into the melted butter mixture. Then add the ¼ cup milk and whisk to combine.Add in the second half of the flour gently with a spatula. Do not over mix or the dough will become shiny and too sticky.
- The dough will be very sticky. Add it to a freezer safe bowl, cover the top with plastic wrap and pop the entire bowl of dough in the freezer for 30 min.
- After 30 min, using a large cookie scoop, make 12 scoops with the dough. (I use a 2 ounce cookie scoop)If the dough is sticking to the cookie scoop, wash the scoop half way through to get off any stuck on dough.
- Dip the tops of the dough balls into the extra 2 tablespoons of granulated sugar. Do not coat the entire dough ball.
- Place the balls about 3-4 inches apart on the parchment lined baking sheet. Bake the cookies at 325 degrees Fahrenheit for 16 minutes.I only bake 6 at a time. Pop the rest of the dough balls in the fridge while the first batch is baking.
- Immediately reshape the cookies when they come out of the oven. Use a spatula to push them into a circle and let cool on the baking sheet for 5 min before transferring to a cooling rack with parchment paper underneath. If you don't let them cool on the pan, the cookies will break apart into a giant mess when you try to lift them up.Repeat this with the remaining dough.
Make the Peach Glaze
- In a medium bowl, whisk together the 1 cup confectioners’ sugar, 2 tablespoons strained peaches and 1 tablespoon of water until combined and smooth.
- Drizzle the peach glaze on top of the cool cookies. If you drizzle it on warm cookies, the glaze will melt.It is easier to hold your hand about 6 inches above the cookies and move your arm side to side while drizzling to create a horizontal pattern. Then get more glaze and move your arm from top to bottom to create a vertical pattern.Drizzle on extra peach preserves if desired.Let the glaze harden prior to eating or it will have a strong confectioners' super flavor.
Ronnie says
These cookies look delicious and I can’t wait to make them! Just in time for National Peach Month!
Terry says
Oh my these are so delicious !!! Peach is one of my favorite flavors and you never see a peach cookie. Very inventive!
Amanda says
These look delicious!! Can't wait to try them out on my family!!
Steve says
I love peach season! These cookies look great and taste even better!
John says
These cookies were a breeze to make!