Peaches and Cream Cookies Recipe -
Peaches and Cream Cookies Recipe

Peaches and Cream Cookies

Recipe by  

"Basic, fluffy sugar cookie with fresh peaches (made out of desperation because my family had so many peaches from our trees!)."

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Ingredients Edit and Save

Original recipe makes 4 dozen Change Servings


  1. Preheat oven to 325 degrees F (165 degrees C). Grease a cookie sheet.
  2. Beat shortening and sugar together. Blend eggs and fruit into the shortening and sugar mixture. Stir flour, salt, baking soda and nuts into the egg mixture; mix well.
  3. Drop dough by teaspoonfuls onto the greased cookie sheet. The cookies will double in size while baking, so set the cookies far apart on the cookie sheet. Bake for 12 to 15 minutes.
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Reviews More Reviews

Most Helpful Positive Review
Aug 11, 2007

I made a few alterations to this recipe and it came out perfect. I added a little brown sugar which I discovered makes sugar cookies great on accident one day... I also added 1/2 tsp cream of tartar. Then I did pecans in place of the walnuts. They turned out great!!

Most Helpful Critical Review
Aug 13, 2007

Even after adding TWO cups of pureed peaches, these cookies didn't taste like peaches. They didn't double in size, either. They're a decent cake-like cookie, but since we prefer crisp or chewy cookies, we probably won't make these again.


23 Ratings

Sep 18, 2003

Really good! I didn't peel the peaches and I pureed them for a more even texture!

Aug 24, 2005

This is a very basic recipe and not very interesting BUT its a great start! I used butter instead of shortening and I also added 1/4 tsp. nutmeg and 1/2 tsp.cinnamon. I will continue to use this recipe as a base and change it to what I have on hand.

Sep 18, 2003

wonderful cookie! delicious, moist, and doubled in size as mentioned. better than regular sugar cookies.

Jul 18, 2007

These cookies were quite good. I ate half of the first batch! I added a teaspoon of vanilla since others said they were lacking in flavor which was a nice touch. I looked at the cookies as they were baking and thought they were too flat so I added flour before the next batch. BAD idea. The cookies have a very cake like fun texture that I hadn't had in so long and really love but adding flour makes them too much work to eat! Too chewy. Its hard to tell when these cookies are done and they kind of take a while. I baked them at 350 and still they took 15 minutes. Next time I will add maybe a half cup more nuts. I definitely recomend this recipe for using up peaches as my tree this year is overproducing and I know the feeling of needing stuff to do with all of the fruit!

Feb 29, 2004

These were pretty great except I think I might use a wee bit more sugar next time. I used canned peaches as that's all I had (I seem to have a staggering amount of them in the pantry) and of course they were easier to chop that way but I dunno how it would affect the overall taste as opposed to fresh. Hubby gave them a thumbs -up and that's what I look for in a winning recipe!

Jun 28, 2010

As stated by others they are too soft and not much peach flavor. Maybe next time I will cut back on the shortening and add more peaches.


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  • Calories
  • 212 kcal
  • 11%
  • Carbohydrates
  • 25.3 g
  • 8%
  • Cholesterol
  • 18 mg
  • 6%
  • Fat
  • 11.5 g
  • 18%
  • Fiber
  • 0.7 g
  • 3%
  • Protein
  • 2.7 g
  • 5%
  • Sodium
  • 177 mg
  • 7%

* Percent Daily Values are based on a 2,000 calorie diet.

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