Peach Cobbler Cookies (Print Version)
# Ingredients:
→ Peach Mixture
01 -
1 teaspoon water
02 -
1 teaspoon cornstarch
03 -
Pinch of sea salt (fine grain)
04 -
1/2 teaspoon lemon juice
05 -
1/2 teaspoon cinnamon powder
06 -
2 tablespoons white sugar
07 -
1 1/2 cups diced fresh peaches
→ Cookie Batter
08 -
3/4 teaspoon ground cinnamon for coating
09 -
1/2 cup coarse sugar for rolling
10 -
1/4 teaspoon salt
11 -
2 teaspoons baking powder
12 -
1 3/4 cups all-purpose flour, measured accurately
13 -
1 teaspoon vanilla essence
14 -
1 egg yolk, large, at room temp
15 -
1 large egg, room temperature
16 -
1/2 cup packed light brown sugar
17 -
1/2 cup granulated sugar
18 -
3.5 ounces of softened cream cheese
19 -
7 tablespoons softened unsalted butter
→ Crumb Topping
20 -
3/4 teaspoon ground cinnamon
21 -
1/2 cup all-purpose flour
22 -
1 tablespoon granulated sugar
23 -
1/4 cup light brown sugar (packed)
24 -
4 tablespoons melted butter (unsalted)
→ Sweet Glaze
25 -
1 teaspoon vanilla flavoring
26 -
1-2 tablespoons whole milk
27 -
1 cup powdered sugar
# Instructions:
01 -
Heat peaches, sugar, cinnamon, lemon juice, and salt in a pan. Let it thicken for around 15-20 minutes. Stir in the cornstarch mix, cook 2 minutes longer, and then cool down.
02 -
Whip the butter, cream cheese, and both sugars till light and airy. Add eggs and vanilla, then gently stir in flour, baking powder, and salt until combined. Let the dough chill for half an hour.
03 -
Coat round dough balls in the cinnamon sugar mix, press the middle down, and fill it with peaches. Freeze 3-4 hours minimum or leave overnight to firm up.
04 -
Combine crumb ingredients, spread out, and bake at 350°F for 12-15 minutes. Once golden, take it out, cool, and break into little chunks.
05 -
Add crumb topping to each cookie and bake for 12-13 minutes at 350°F. Sprinkle with extra crumbs while warm, cool completely, then top with a peachy layer and sweet glaze.
# Notes:
01 -
Measuring flour correctly and letting the dough chill ensures the cookies turn out soft and flavorful.