Peach Shortbread Cookies Recipe

Peach Shortbread Cookies Recipe is made with butter, powdered sugar, vanilla extract, flour, cornstarch, and diced ripe peaches. This gentle and comforting Peach Shortbread Cookies Recipe creates a sweet little dessert that takes about 40 minutes to prepare and can serve up to 18 cookies.

Peach Shortbread Cookies Ingredients

• 1 cup (225g) unsalted butter, softened
• 1/2 cup (60g) powdered sugar, sifted
• 1 teaspoon vanilla extract
• 2 cups (250g) all-purpose flour
• 1/4 cup (30g) cornstarch
• 3/4 cup (100g) finely diced ripe peaches (if desired, peeled and patted dry with paper towels)

Peach Shortbread Cookies Instructions

1. Preheat the oven to 325°F (16°C). Get a baking sheet lined with parchment paper ( I always have Luna help push the corners down with her little finger tips ).
2. Cream the butter and powdered sugar together in a large bowl until light and fluffy ( about 2 – 3 minutes ). This part always smells like birthdays to me.
3. Add the vanilla extract, stirring gently to blend.
4. Separately whisk the flour and cornstarch into another bowl. Gradually add the dry ingredients to the butter mixture, mixing just until a soft dough forms.
5. Fold in the diced peaches carefully ( do not over mix ). The dough will be tender like the best memories.
6. Spread tablespoon sized portions of dough on a counter top and gently roll into balls. Lay 2 inches apart on the sheet of baked dough and flatten with your fingers or an unfloured spoon.
7. Bake for 18-20 minutes or until edges are only just golden. Centers should remain pale and delicate.
8. Let them cool on the baking sheet for about 5 minutes then put on a wire rack (they will be firmer when they cool – just like you do with time and patience).

Recipe tips

• Pat those peaches dry: Before adding the diced peaches, gently blot them with a paper towel. This prevents extra moisture from making the cookies soggy — something I learned after one too many “peach puddles” in the cookie tin!
• Chill the dough if it feels too soft: If your kitchen is warm (or if you have little helpers who take their sweet time), pop the dough in the fridge for 15 minutes before shaping. It makes it easier to handle and keeps the cookies from spreading too much in the oven.
• Store with a slice of bread: Once your cookies are cooled and stored in an airtight tin, tuck in a slice of sandwich bread. It keeps them soft and fresh longer — Grandma Degen’s trick from way back when I was a little girl licking spoons in her kitchen.

How To Store Peach Shortbread Cookies

Refrigerate: Keep the Peach Shortbread Cookies covered for 2 hours on a wire rack. Press them into an airtight container and use parchment paper between each layer to prevent them from sticking. Refrigerate until firm enough to serve (4–5 days is recommended for best freshness).

Freeze: Freeze the cookies. Freeze them one layer on a baking sheet and freeze them until solid (about 1 hour). Afterwards you should put them in a freezer-safe bag or container (with parchment paper between the layers) and store them for 2 months. When you’re ready to have these cookies, just let them thaw at room temperature for 30–60 minutes—sort of like warm nostalgia coming back to life.

How To Reheat Leftover Peach Shortbread Cookies

In The Oven: Preheat the oven to 300°F (150°C). Place the cookies on a baking sheet lined with parchment paper. Warm them for about 5–7 minutes, or until just heated through. Let them sit for 1–2 minutes before serving — the edges will crisp slightly, and the centers will stay soft.

In The Microwave: Place 1–2 cookies on a microwave-safe plate. Cover lightly with a damp paper towel and microwave on medium power for 10–15 seconds. This softens the cookie and brings back a fresh-baked texture. Be careful not to overheat, or they may turn rubbery.

In The Air Fryer: Preheat the air fryer to 300°F (150°C). Arrange cookies in a single layer in the basket and heat for 2–4 minutes, checking halfway through. This method lightly crisps the edges — perfect for dipping in tea or milk!

What to serve Peach Shortbread Cookies

Peach Shortbread Cookies Recipe pairs well with a glass of cold milk, hot chamomile tea, vanilla ice cream, and fresh berries.It also can be served alongside whipped cream, peach jam, yogurt parfait, and lemon sorbet for better savoring of the meal.

Frequently Asked Questions

Can I use canned / frozen peaches instead of fresh peaches?

Yes you can! Just make sure you drain the canned peaches well and dry them completely (as opposed to frozen peaches, which need to be thawed and brushed dry to prevent soggy cookies).

Why do my cookies spread too much in the oven?

This can happen if the butter is too soft / warm. You could try chilling the dough for 15 – 20 minutes before baking to help the cookies hold their shape better.

Do I need to peel the peaches before adding them?

It is optional. Peeling the peaches gives them a smoother texture though if they are thin and soft you can leave them on. Just cut them very small so they bake evenly.

More cookie recipes:

• Shortbread Spider Cookie Recipe
• Strawberry Pie Cookie Recipe
• Coconut Cream Pie Cookie Recipe