Ingredients
Method
- Preheat the oven to 375°F. Line two baking sheets with silicone baking mats or parchment paper.
- In a medium bowl, whisk together the flour, salt, and baking soda. Set aside.
- In a large bowl, using an electric mixer on medium speed, beat the softened butter, granulated sugar, and brown sugar until light and fluffy, about 2 minutes. Add the egg and vanilla extract, and beat until well combined.
- Reduce the mixer speed to low. Gradually add the flour mixture, mixing just until no streaks of flour remain. Do not overmix.
- Fold in the diced peaches and peach preserves until evenly distributed throughout the dough.
- Drop the dough by rounded tablespoonfuls onto the prepared baking sheets, spacing them about 2 inches apart.
- In a small bowl, stir together the sanding sugar and cinnamon. Sprinkle about 1/8 teaspoon of the cinnamon-sugar mixture over each cookie.
- Bake for 11 to 13 minutes, until the edges are golden brown and the centers are just set. For best results, refrigerate any remaining dough between batches.
- Let the cookies cool on the baking sheets for 5 minutes, then carefully transfer them to a wire rack to cool completely.
Nutrition
Notes
Use ripe but firm peaches so they hold their shape in the dough and don't release too much moisture. A cookie scoop helps portion the soft dough evenly and keeps cookies uniform in size. Store cookies in an airtight container in single layers with waxed paper between them; they are best enjoyed the day they are made but will keep for 2 to 3 days, though they will soften over time. To freeze, cool cookies completely, arrange in a single layer on a baking sheet, freeze until firm, then transfer to an airtight container; thaw at room temperature before serving. If you don't have sanding sugar, you can use regular granulated sugar for the topping, but the crunch will be less pronounced. For a California twist, replace half the butter with California-grown avocado puree for a slightly greener, more tender crumb.