Peach Drop Cookies 

These soft, summery Peach Drop Cookies from Bake or Break capture fresh peach flavor in every bite. They combine tender cake-like dough with juicy diced peaches and a swirl of peach preserves, then finish with a light sprinkle of cinnamon-sugar. Ready in about 33 minutes and yielding around 40 cookies, they’re delightful for brunch, dessert, or sweet snacking. Serve them fresh or pack them lightly chilled—the subtle cinnamon touch and soft texture make them an irresistible summer treat.

Ingredients

• 2 cups + 2 Tbsp all-purpose flour
• ¾ tsp salt
• ½ tsp baking soda
• ½ cup unsalted butter, softened
• ½ cup granulated sugar
• ½ cup light brown sugar, packed
• 1 large egg
• ½ tsp vanilla extract
• 2 large ripe peaches, peeled, pitted, and diced (~1–1½ cups)
• ⅓ cup peach preserves
• 3 Tbsp sanding sugar
• ¼ tsp ground cinnamon

Directions

1. Preheat oven to 375 °F (190 °C). Line baking sheets with parchment or silicone liners.
   
   

2. Whisk flour, salt, and baking soda in a bowl; set aside.
   
   

3. Cream butter, granulated sugar, and brown sugar until light and fluffy, about 4 minutes. Mix in egg and vanilla until blended.
   
   

4. Add dry ingredients on low speed until just combined. Fold in diced peaches and peach preserves gently.
   
   

5. Drop rounded tablespoonfuls (or ~1½-inch scoop) onto prepared sheets, spacing ~2 inches apart. Chill residual dough between batches if needed.
   
   

6. Mix sanding sugar with cinnamon and sprinkle ~⅛ tsp over each cookie.
   
   

7. Bake 11–13 minutes until cookies are golden around edges but centers are just set. Rotate sheets halfway through baking for even browning.
   
   

8. Cool on the pan for 5 minutes, then transfer to a wire rack to cool completely.
   
   

Nutrients

Approximate per cookie (makes about 40 cookies):
• Calories: ~120–130 kcal
• Carbohydrates: ~18 g
• Protein: ~1 g
• Fat: ~5 g (saturated ~3 g)
• Fiber: ~0.5 g
• Sugars: ~9 g (from both sugars and fruit)
• Sodium: ~65 mg