If you’re ready to give the classic snickerdoodle a juicy summer twist, these peach snickerdoodle cookies are about to become your new favorite. They’re soft and chewy with warm cinnamon sugar on the outside and tender bits of fresh peach tucked inside. Perfect for summer picnics, bake sales, or simply as an afternoon treat with iced tea, these cookies taste like sunshine in every bite.

What makes this recipe so special is how it balances the familiar tang of cream of tartar with the sweet surprise of peaches. You don’t need fancy ingredients or expert skills—just a love for homemade cookies and a few simple tips to get them perfect every time.

Why You’ll Love This Recipe

Key Benefits

There’s a lot to love about these cookies. For starters, they’re incredibly easy to make—even if you’ve never baked a snickerdoodle before. The dough comes together quickly, and the peaches add a burst of freshness that feels perfect for warm weather.

They also check all the boxes for texture and flavor:

• Soft, chewy centers with lightly crisp edges

• A cinnamon sugar coating that crackles beautifully when baked

• Juicy bites of peach that make every cookie feel special

If you’re the type who loves classic snickerdoodles, adding peaches will make you wonder why you haven’t been baking them this way all along.

Perfect For

These cookies are ideal for so many occasions. Serve them at summer BBQs, tuck them into lunchboxes, or add them to a holiday cookie tray for a fruity surprise. They’re also a wonderful recipe to make with kids since rolling the dough in cinnamon sugar is as fun as it is tasty.

And if you’re baking for friends or family with dietary preferences, you can easily adapt them with a few substitutions, which I’ll cover below.

Ingredients for Peach Snickerdoodle Cookies

Before you get started, let’s talk about what you’ll need. This recipe keeps things simple with pantry staples, but a few ingredients are worth a closer look.

Core Ingredients

• All-purpose flour – The base for a tender, chewy cookie.

• Cream of tartar – Gives snickerdoodles their signature tang and chewy texture.

• Baking soda and salt – Essential for rise and flavor balance.

• Unsalted butter – Make sure it’s softened so it creams properly with sugar.

• Granulated sugar – Both in the dough and for that signature cinnamon sugar coating.

• Eggs – To bind everything together and add richness.

• Vanilla extract – A warm undertone that enhances both peach and cinnamon.

• Fresh peaches – Peeled and diced finely. Canned peaches work too, but be sure to drain them well.

• Cinnamon sugar coating – The finishing touch that makes snickerdoodles so irresistible.

Substitutions and Tips

• If fresh peaches aren’t available, use well-drained canned peaches or even frozen ones (thawed and patted dry).

• Swap butter for plant-based alternatives if making dairy-free.

• Gluten-free flour blends work beautifully in this recipe, but choose one with xanthan gum for the best texture.

• Not a fan of peaches? Try nectarines or apricots for a similar effect.

Best Peaches for Peach Snickerdoodle Cookies

When baking with peaches, choosing the right ones can make all the difference. Look for ripe but firm peaches—they should give slightly when pressed but not feel mushy. Overripe peaches release too much juice, which can make your cookie dough too wet and lead to flat cookies.

If you’re using fresh peaches, peel them first to avoid tough skins in the cookies. For canned peaches, drain them thoroughly and pat them dry with a paper towel. Too much moisture is the enemy of a perfect snickerdoodle.

Kitchen Tools You’ll Need

You don’t need any fancy equipment to make these cookies, but having the right tools will make the process smoother.

Must-Have Tools

• Mixing bowls

• Electric mixer (hand or stand)

• Measuring cups and spoons

• Cookie scoop or tablespoon for portioning

• Baking sheets

• Parchment paper or silicone baking mats

Nice-to-Have Tools

• Wire cooling racks for faster cooling

• A digital kitchen scale for precise measurements

• A fine mesh strainer for dusting extra cinnamon sugar if you like a little more on top

How to Make Peach Snickerdoodle Cookies

These peach snickerdoodle cookies come together in just a few simple steps. With clear instructions and a few handy tips, you’ll have warm, cinnamon-scented cookies cooling on your counter in no time. Let’s walk through it together.

Step 1: Preheat the Oven and Prepare Baking Sheets

Start by preheating your oven to 375°F (190°C). This temperature is ideal for cookies that spread just enough without losing their soft, chewy centers. Line your baking sheets with parchment paper or silicone baking mats to prevent sticking and make cleanup a breeze.

Step 2: Whisk the Dry Ingredients

In a medium bowl, whisk together the flour, cream of tartar, baking soda, and salt. This step ensures that the leavening agents are evenly distributed, so you don’t end up with cookies that rise unevenly. Set this mixture aside for now.

Step 3: Cream Butter and Sugar

In a large mixing bowl, beat the softened butter and granulated sugar together until light and fluffy. This should take about 2 to 3 minutes with a hand or stand mixer on medium speed. Proper creaming traps air in the butter, helping your cookies rise and giving them that signature soft texture.

Step 4: Add Eggs and Vanilla

Once the butter and sugar are pale and fluffy, add the eggs one at a time, beating well after each addition. Stir in the vanilla extract. The mixture should look smooth and creamy at this stage.

Step 5: Incorporate the Dry Ingredients

Gradually add the dry ingredients to the wet mixture, mixing on low speed just until a dough forms. Be careful not to overmix—this is key to tender cookies.

Step 6: Fold in the Peaches

Gently fold in the diced peaches with a spatula. If your peaches are extra juicy, pat them dry with a paper towel before adding them to avoid making the dough too wet.

Step 7: Prepare the Cinnamon Sugar Coating

In a small bowl, stir together the granulated sugar and ground cinnamon for the coating. This simple mixture will give your cookies their signature crackled appearance and irresistible spice flavor.

Step 8: Shape and Roll the Dough

Scoop tablespoon-sized portions of dough and roll them gently between your palms to form balls. Roll each dough ball in the cinnamon sugar until fully coated. Place them on the prepared baking sheets about 2 inches apart to allow for spreading.

Step 9: Bake to Perfection

Bake the cookies in the preheated oven for 10 to 12 minutes. The edges should look set while the centers remain soft and slightly underbaked. This is the secret to keeping them chewy. Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Tips for Success

• If your dough feels too soft to scoop, chill it in the refrigerator for 30 minutes. This makes shaping easier and helps the cookies hold their form in the oven.

• Slightly underbake the cookies for the chewiest texture. They’ll firm up as they cool.

• Use a cookie scoop for uniform sizes, ensuring even baking.

How to Store Peach Snickerdoodle Cookies

At Room Temperature

Keep your cookies in an airtight container at room temperature for up to four days. Place a slice of bread in the container to help maintain their softness.

In the Refrigerator

Though not necessary, you can refrigerate the cookies to extend freshness by a few extra days. Allow them to come to room temperature before serving for the best flavor.

Freezing Tips

These cookies freeze beautifully. Store baked cookies in a freezer-safe bag or container for up to two months. When ready to enjoy, thaw them at room temperature. You can also freeze unbaked dough balls and bake them straight from the freezer, adding an extra minute or two to the baking time.

Frequently Asked Questions

Can I use canned peaches instead of fresh?

Yes, canned peaches work well, but be sure to drain them thoroughly and pat them dry to avoid excess moisture in the dough.

Why is cream of tartar important in snickerdoodles?

Cream of tartar gives snickerdoodles their signature tangy flavor and helps create their chewy texture. It also prevents the sugar from crystallizing, keeping your cookies soft.

How do I keep my cookies from spreading too much?

Make sure your butter isn’t overly soft or melted. Chilling the dough for 30 minutes before baking also helps prevent excessive spreading.

Can I make the dough ahead of time?

Absolutely. You can prepare the dough up to 48 hours in advance and store it in the refrigerator. For longer storage, freeze portioned dough balls for fresh-baked cookies anytime.

Are these cookies vegan or gluten-free?

This recipe is not vegan or gluten-free as written, but you can adapt it. Use plant-based butter and flax eggs for a vegan version, and a gluten-free flour blend with xanthan gum for a gluten-free option.

Related Recipes

If you loved these peach snickerdoodle cookies, you might also enjoy these other sweet treats from RecipeSeasys:

• Peach Dump Cake – An easy, fruity dessert perfect for summer gatherings.

• Lemon Raspberry Cupcakes – A bright and tangy cupcake ideal for afternoon tea.

• Oatmeal Cake – A moist, comforting cake topped with a broiled coconut glaze.

• Strawberry Dump Cake – Sweet and simple with juicy strawberries and a buttery topping.

Conclusion

These peach snickerdoodle cookies are proof that a little creativity in the kitchen goes a long way. With their soft, chewy texture, warm cinnamon sugar coating, and juicy peach bits, they’re sure to become a family favorite. Bake a batch for your next picnic or holiday gathering, and watch them disappear faster than you can say “snickerdoodle.”

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