Peach Snickerdoodles

Name: Peach Snickerdoodles
Prep time: 20 min
Cook time: 15 min
Total time: 60 min
Yield: 42
Ingredients: 1 cup granulated sugar, divided (¾ cup for dough, ¼ cup for coating); 1 cup Crisco shortening or vegetable shortening; 2 large eggs; 2 tablespoons whole milk or heavy cream; 1 teaspoon vanilla extract; 2 teaspoons cream of tartar; 1 teaspoon baking soda; ¾ teaspoon salt; 3¼ cups unbleached all-purpose flour; 2 cups fresh peaches, peeled and finely diced; 2 teaspoons ground cinnamon (for coating)

Recipe GLPR90368f7c019ade

Rate this recipe

Dessert

60 min

104 cal

Servings: 42

Oven

SNAP eligible

Soft and tender snickerdoodles studded with fresh diced peaches and rolled in a cinnamon-sugar coating. The cream of tartar and baking soda create a chewy, cake-like texture, while the peaches add natural sweetness and moisture. Perfect for summer baking and yields approximately 42 cookies.

Save recipes you love

Create a free Grocery List Plus account to save recipes, rate them, and add every ingredient to your grocery list in one tap.

Create free account Sign in

Ingredients

1 cup granulated sugar, divided (¾ cup for dough, ¼ cup for coating)

1 cup Crisco shortening or vegetable shortening

2 large eggs

2 tablespoons whole milk or heavy cream

1 teaspoon vanilla extract

2 teaspoons cream of tartar

1 teaspoon baking soda

¾ teaspoon salt

3¼ cups unbleached all-purpose flour

2 cups fresh peaches, peeled and finely diced

2 teaspoons ground cinnamon (for coating)

Directions

Using an electric mixer, beat together ¾ cup sugar, shortening, eggs, milk, vanilla extract, cream of tartar, baking soda, and salt until the mixture is light and creamy, about 2–3 minutes.
Add the unbleached flour to the wet ingredients and fold together with a wooden spoon until just combined. Gently stir in the diced peaches, being careful not to overmix, until the fruit is evenly distributed throughout the dough.
In a small bowl, mix together the remaining ¼ cup sugar and the ground cinnamon to create the coating mixture.
Preheat your oven to 350°F. Scoop dough by rounded tablespoon and roll each portion between your palms to form a ball. Roll each ball in the cinnamon-sugar coating until evenly covered on all sides.
Arrange the coated dough balls on baking sheets that have been lightly sprayed with cooking spray, spacing them about 2 inches apart.
Bake at 350°F for 12–15 minutes, until the edges are set but the centers remain soft. The cookies should look slightly underbaked. Remove from the oven and allow to cool on the baking sheets for 5 minutes before transferring to a wire rack.

Comments

Grocery List Plus Editorial Staff4.5

This is a straightforward cookie with pantry staples that you'll find at any Charlotte grocery chain, though fresh peaches in season (May through September locally) will taste sharper than frozen or canned. The stated 60 minutes is honest for mixing, chilling, rolling, and baking. Cost per serving runs roughly 25–30 cents, kept low by the flour and sugar base. The real caveat is seasonality: out of peak peach months, you'll either pay a premium for imported fruit or swap to frozen, which changes texture slightly. The recipe makes 42 cookies, so plan leftovers or a crowd; they hold well for three to four days in an airtight container.