Peach Cobbler Cookies Recipe
Recipe: https://recipestripper.com/recipes/4170db43-5c83-41ff-8a33-fe065ab41497
Original source: https://grandbaby-cakes.com/peach-cobbler-cookies/
Recipe image: https://grandbaby-cakes.com/wp-content/uploads/2024/07/PeachCobblerCookies25-scaled.jpg

These peach cobbler cookies are so legit! Imagine spiced sweetened Southern peach cobbler filling added to a buttery cookie base before being drizzled with vanilla icing and sprinkled with a cookie crumble.
Yield: 11
Prep time: PT40M
Cook time: PT13M
Total time: PT83M

Ingredients
- 3 cups fresh peaches (peeled and sliced (can also be chopped if you want smaller pieces))
- 1/3 cup granulated sugar
- 1/4 tsp ground cinnamon
- 1/8 tsp ground nutmeg
- pinch of kosher salt
- 1 tsp fresh lemon juice
- 1 1/2 tsp cornstarch
- 1 tbsp water
- 3 cups all-purpose flour
- 1 tsp baking powder
- 1/4 tsp baking soda
- 1 1/4 tsp kosher salt
- 1 1/2 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1 cup butter (cold, cut into small pieces)
- 3/4 cup light brown sugar
- 1/2 cup granulated sugar
- 2 large eggs (cold)
- 2 tsp vanilla extract
- 1 1/2 cup confectioner's sugar
- 1 1/2 tsp vanilla extract
- 4 drops peach concentrate
- 2 tbsp water

Instructions
1. [For the Peach Topping] Add peaches to a medium saucepan with sugar, cinnamon, nutmeg, salt, and lemon juice. Heat over medium heat and cook until peaches reduce in size and the liquid thickens, about 10 minutes.
2. [For the Peach Topping] In a small bowl, mix together cornstarch and water to create a slurry, then stir into the peaches and let come to a boil. Stir and cook for an additional 2 minutes. Remove from the heat and let cool to room temperature. Set aside until ready for use.
3. [For the Cookies] Line two sheet pans with parchment paper.
4. [For the Cookies] In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Set aside.
5. [For the Cookies] In the bowl of your stand mixer fitted with paddle attachment, mix the cold butter on medium high speed until it comes mostly together as a large clump around the paddle, about 1 minute. Add in both sugars and beat for an additional 2 minutes.
6. [For the Cookies] Reduce speed to low and add eggs and vanilla extract. Scrape down sides and bottom of bowl. Slowly add in flour mixture, mixing until flour is incorporated.
7. [For the Cookies] Using a #16 scoop (4 tablespoons), scoop out 12 cookies and evenly space 6 cookies on each prepared sheet pan. Gently press your thumb into the center of each cookie making sure not to go down too far, just going halfway down and wiggle around to create a wide well.
8. [For the Cookies] Place pans in the refrigerator to chill for 30-35 minutes.
9. [For the Cookies] Preheat oven to 375F. Bake cookies until light golden brown, about 12-15 minutes. (Do not overbake. The dough will look slightly under baked in the center, where your thumbprint is, but will continue to set up as it cools.)
10. [For the Cookies] Cool slightly on a wire rack, about 5 minutes.
11. [For the Glaze and Assembly] Whisk together glaze ingredients in a small bowl until smooth.
12. [For the Glaze and Assembly] Take one cookie and crumble into small bits.
13. [For the Glaze and Assembly] Spoon about 1 ½ tablespoon cooled peach topping into the thumbprint of each cookie.
14. [For the Glaze and Assembly] Drizzle with glaze and sprinkle with cookie crumble, then finish with another small drizzle and enjoy! Best served immediately after assembling.