Description
These scientifically-engineered Peach Cookies feature a concentrated stone fruit reduction nestled within a tender, structural dough. Topped with a crisp, separately-baked crumble, they offer a perfect balance of jammy sweetness and buttery crunch.
Ingredients
- 701g fresh peaches, diced
- 390g all-purpose flour
- 226g salted butter, softened
- 210g granulated sugar
- 110g brown sugar
- 2 tsp cornstarch
- 2 tsp water
- 1 tsp baking soda
- 1 tsp baking powder
- 2 large eggs
- 1 tsp lemon juice
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- Extra cinnamon-sugar for rolling
Instructions
- In a medium saucepan, combine diced peaches with lemon juice and sugars; simmer for 6 minutes until the fruit breaks down.
- Stir in a slurry of 2 tsp cornstarch and 2 tsp water, then remove from heat and chill to 40°F (4°C) to stabilize.
- Cream the softened butter with 210g granulated sugar and 110g brown sugar until light and aerated.
- Add the eggs one at a time, ensuring each is fully emulsified into the butter mixture.
- Sift the flour, baking soda, baking powder, and spices together, then mix into the wet ingredients until just combined.
- Portion the dough into 55g spheres and chill in an airtight container for 3 to 24 hours.
- Prepare the crumble by mixing melted butter, flour, and sugar; bake at 350°F (177°C) for 12-14 minutes until golden brown.
- Roll the chilled dough balls in cinnamon-sugar and bake at 350°F for 11-13 minutes.
- Immediately after baking, use a circular cutter to shape the cookies and press a 1-tablespoon indentation into the center.
- Fill each indentation with the cooled peach reduction and top with the prepared crumble.
Notes
For the best structural results, always use a digital scale to weigh your ingredients, as volume measurements can vary significantly. If your kitchen is warm, briefly freeze the dough balls for 10 minutes before baking to prevent excessive spreading and ensure the thumbprint indentation holds its shape.
- Prep Time: 30 mins
- Cook Time: 30 mins
- Category: Cookies
- Method: Baking
- Cuisine: American