Frosted Peach Cookies
For the ultimate Summer cookie, look no further than these Frosted Peach Cookies. Super simple vanilla cookies that are soft in the middle and crisp at the edges get topped with a generous amount of peach buttercream. Finally top with some easy homemade stewed peaches - essentially just chopped peaches, sugar and a little cornstarch for structure, cooked for a few minutes while the cookies bake. These are the perfect blend of Summer flavor and something we all love: a good cookie. See the notes at the bottom if using frozen/canned peaches!
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Servings: 10
Ingredients
For the Cookie Dough
- 125 g (9 tbsp) 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 Flour
- 3 tsp (3 tsp) Baking Powder
For the Peach Topping
- 300 g (2 cups) Peaches, Peeled and Diced About 2-3 Medium Peaches
- 55 g (¼ cups) Light Brown Soft Sugar
- 1 tbsp Cornstarch (Cornflour)
- 1 tsp Vanilla Extract
- 1 tsp Ground Cinnamon
For the Frosting
- 113 g (½ cups) Unsalted Butter Room Temperature
- 350 g (3 cups) Powdered Sugar (Icing Sugar)
Instructions
For the Cookie Dough
- 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.
For the Peach Topping
- While the cookies are chilling (or while they are baking) make the peach topping. First, start by peeling and dicing the peaches (if using frozen/canned, no need to peel - but see notes below).
- Add all of the peach topping ingredients to a small saucepan over a medium heat and cook, while stirring, for 10 minutes, until everything is combined and the sauce has thickened. Remove from the heat, set aside and let cool until the last step.
Bake!
- Preheat the oven to 180℃/360℉. Line two-three large baking sheets.
- Place cookies 2 inches apart on baking sheets – they spread! Bake 12-14 minutes, until just golden at the edges. Let cool.
For the Frosting
- Once the cookies are cool, make the frosting. Add the butter to a large mixing bowl. Beat with a whisk on high for a minute to soften/combine everything.
- Add half the powdered sugar, about a tablespoon of the peach juice (from the stewed peaches) and whisk on high. Then add the remaining half and whisk everything on high until fluffy. Add powdered sugar/milk as required to meet your desired consistency. Pipe or spread over the cookies, and top with a spoonful of the peaches. Finally, dust with some powdered sugar for that super aesthetic finished look!
Notes
Frozen Peaches: If using frozen peaches, let them defrost a little before trying to dice them.
Canned Peaches: Drain the water/syrup before dicing and using!