These Peach Pie Lattice Cookies are such a gorgeous Summer bake as we enter into peach season! Use fresh or frozen peaches. We cook down the peaches for that super sweet, soft texture just like you find in a peach pie or peach crisp. Then, form the cookie dough like a mini pie in a muffin pan. Add the peaches and the lattice top and these make for such a cute picnic treat!
This is a super simple cookie recipe in itself, just needing a little chill time to firm the dough. This is what allows the cookies to keep a good shape and texture. I recommend a minimum of 30 minute chill time, but of course you could make ahead and let chill overnight to bake the next day. I know even I dislike finding a recipe to see I need to let something hand out in the fridge. However, chilling a cookie allows the butter to firm up again, preventing it from leaking during the baking process. This gives the cookies their thickness and non-cake-like texture.
The brown sugar and vanilla are crucial to deep flavours and the gorgeous texture. Once the dough has chilled we can assemble. To do this, place a ball of the dough into the greased muffin pan. Add the peach pie filling then create a lattice on top with the cookie dough. The cookie dough is soft, so by chilling it first it makes it so much easier to work with.
How to Create the Perfect Lattice:
Latticing dough for a pie is a classic and beautiful technique that adds both visual appeal and texture to your pie crust. Here’s a step-by-step guide to lattice dough for a pie:
Ingredients and Tools:
- Cookie dough
- Flour (for dusting)
- Rolling pin
- Sharp knife or pizza cutter
- Ruler (optional, for precise strips)
Instructions:
- Roll Out the Dough: Roll out your pie dough on a lightly floured surface until it’s about 1/8 inch thick. It should be large enough to cover your pie and have extra for making strips.
- Cut Strips: Using a sharp knife or a pizza cutter, cut the rolled-out dough into strips. You can use a ruler to make straight and even strips, typically about 1/2 to 1 inch wide, depending on your preference.
- Create the Lattice: Lay half of the strips evenly spaced over the pie filling, parallel to each other.
- Weave the Lattice: Fold back every other strip halfway over itself. Place another strip of dough perpendicular to the first set of strips, laying it across the unfolded strips.
- Unfold Strips: Unfold the folded strips back over the perpendicular strip. Fold back the strips that were left flat. Lay another strip of dough parallel to the first set of strips, but this time perpendicular to the second set of strips. Repeat this process until the lattice is complete.
- Trim and Seal the Edges: Trim any excess dough from the edges of the lattice and the pie dish using a sharp knife. Press the edges of the lattice strips and the bottom crust together to seal.
Tips:
- Keep your cookie dough and work surface lightly floured to prevent sticking.
- If the dough becomes too warm or soft while working with it, place it in the refrigerator for a few minutes to firm up.
- Practice makes perfect! Latticing can take a bit of patience, especially when weaving the strips, but the result is well worth it.
Ingredients Required for my Peach Pie Lattice Cookies
There are no specialist ingredients or equipment required for this bake. I can find everything I need at my local supermarket or grocery store. Also, I use a standard size 12-hold muffin pan.
- Unsalted Butter, Melted
- Granulated Sugar
- Light Brown Soft Sugar
- Large Free Range Egg
- Vanilla Extract
- Plain (All Purpose) Flour
- Baking Powder
- Frozen Peaches
- Lemon Juice
- Powdered Sugar
TOP TIPS FOR THE BEST Peach Pie Lattice Cookies
- Butter: Fully melted, unsalted butter is best!
- Sugars: The combination of light brown and granulated sugars really contributes to a chewy centre and perfect bake.
- Assembly: Place the balls of dough onto a baking sheet to bake.
- Chill Time: This really does help to make the best cookies! 30 minutes is the minimum to let the dough form up, meaning the butter doesn’t ‘leak’ whilst baking. If you are making ahead, overnight is great!
- Bake Time: Take the cookies out when they are just turning gold at the edges as they continue to bake even when removed from the oven due to residual heat. This means they retain a little of that fudgy/soft centre that is just perfect to bite into.
- Peach Filling: Use either fresh or frozen peaches, both work great. Just make sure to cook them until they’re soft!
- Decoration: Dust with powdered sugar for that extra picture perfect finish.
STORAGE FOR MY Peach Pie Lattice Cookies
When it comes to storing fresh cookies, it’s essential to maintain their texture and flavor. Here are a few tips to help you store your cookies effectively:
- Refrigeration: As these cookies contain perishable ingredients, they should be stored in the refrigerator. Place them in an airtight container with a sheet of parchment paper between layers to prevent sticking. Remember to bring them to room temperature before serving for the best taste and texture.
- Freezing: Cookies can generally be frozen for up to 3 months. To freeze, arrange them in a single layer on a baking sheet and place in the freezer. Once frozen, transfer them to an airtight container or freezer bag with layers separated by parchment paper. Thaw them at room temperature before serving.
By following these storage methods, you can enjoy your freshly baked cookies for an extended period without compromising on quality.
I bake these Peach Pie Lattice Cookies in a regular 12-hole muffin pan. For more cookie ideas, check out these Tiramisu Cookies. For videos and baking inspiration, head on over to my Instagram. If you make this recipe, don’t forget to drop it a star rating, leave a review or share a photo on your socials!
Peach Pie Lattice Cookies
Ingredients
- 125 g (½ cups) Unsalted Butter Melted
- 75 g (⅓ cups) Light Brown Soft Sugar
- 125 g (⅔ cups) Granulated Sugar
- 1 (1) Large Free Range Egg
- 2 tsp (2 tsp) Vanilla Extract
- 275 g (2 ¼ cups) All Purpose (Plain) Flour
- 3 tsp (3 tsp) Baking Powder
For the Filling
- 65 g (⅓ cups) Unsalted Butter
- 280 g (2 cups) Peeled, Sliced Peaches Fresh or Frozen
- 65 g (⅓ cups) Light Brown Soft Sugar
- Powdered Sugar To Decorate
Instructions
For the Filling
- Place your peeled, sliced peaches into a frying pan with the butter and sugar and place over a medium heat. Cook until the peaches are soft. Set aside.
- In a large bowl, using an electric/stand mixer (or hand whisk, just double/triple the times) combine the butter and both sugars on medium speed for several minutes, until fully combined. Add the egg and vanilla and mix again.
- Add the flour and baking powder and mix until combined. The dough should be fairly solid at this stage (it ought to almost form a ball, albeit a very soft one!). Place in fridge to chill for 30 minutes.
- Preheat the oven to 180℃/375℉. Line a 12 hole muffin tin.
Assembly and Latticing
- Place a teaspoon sized ball of the dough into each hole. Press in so that the dough covers the base and comes up the sides.
- Roughly chop the peaches and place a teaspoon of this filling into each 'cookie cup'.
- With the remaining cookie dough, roll flat to about 1/4 inch thick. Slice into thin ribbons to create the lattice tops.
- Lay 2 or 3 strips across each cookie cup, the same way. Fold back every other strip halfway over itself. Place another strip of dough perpendicular to the first set of strips, laying it across the unfolded strips.
- Unfold the folded strips back over the perpendicular strip. Fold back the strips that were left flat. Lay another strip of dough parallel to the first set of strips, but this time perpendicular to the second set of strips. Repeat this process until the lattice is complete. Trim any excess dough from the edges of the lattice and the muffin pan, press the edges into the dough to seal.
- Bake 18-20 minutes, until the tops of each cookie cup are golden. Let cool before dusting with a little powdered sugar!
