Description
These Peach Cobbler Cookies are soft, buttery, and filled with warm cinnamon-spiced peach chunks. Topped with a boozy Crown Royal Peach glaze, they’re the perfect dessert for a unique twist on a Southern classic.
Ingredients
Units
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For the cookies:
- 1 cup (230 g) unsalted butter, softened
- 1 cup (200 g) granulated sugar
- 1/2 cup (100 g) brown sugar, packed
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 1/2 cups (315 g) all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1 cup (150 g) diced fresh or canned peaches (drained)
For the glaze:
- 1 cup (120 g) powdered sugar
- 2–3 tablespoons Crown Royal Peach Whiskey (adjust to taste)
- 1–2 teaspoons milk (optional, for consistency)
Instructions
Step 1: Prepare the cookie dough
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy.
- Beat in the eggs, one at a time, followed by the vanilla extract.
- In a separate bowl, whisk together the flour, baking soda, salt, and cinnamon. Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
- Gently fold in the diced peaches.
Step 2: Bake the cookies
- Scoop the dough into 2-tablespoon portions and place them on the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 12-14 minutes, or until the edges are golden and the centers are set.
- Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Step 3: Make the Crown Royal Peach glaze
- In a small bowl, whisk together the powdered sugar and Crown Royal Peach Whiskey until smooth. Add milk, 1 teaspoon at a time, if the glaze is too thick.
Step 4: Glaze the cookies
- Once the cookies are completely cooled, drizzle the glaze over the top using a spoon or piping bag. Allow the glaze to set before serving.
Notes
- Non-alcoholic version: Replace the Crown Royal Peach Whiskey with peach juice or milk for a kid-friendly glaze.
- Storage: Store cookies in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 5 days.
- Customization: Add chopped pecans or a pinch of nutmeg to the dough for extra flavor.