Peach Pie Cookies

Step 1. Mise En Place!

The first thing we’re going to do is gather all of our ingredients and equipment for this recipe. You’ll want to measure out all of the ingredients for each part of the recipe separately. Measuring everything out ahead of time ensures a smoother prep/cooking process. I used a stand mixer to make my cookie dough, but you can use an electric hand mixer too!

Step 2. Make the Cookie Dough

1. In the bowl of your stand mixer, cream together the butter, sugar, and vanilla extract.
   
2. In a separate bowl, whisk together the flour, salt, baking soda, and baking powder.
3. Scrape down the sides of the mixing bowl, then add the egg yolk to your butter mixture and beat lightly until combined.
4. Add in the flour mixture about 1/3 at a time and mix on low. Scrape down the sides of the bowl between each addition of flour.
5. Set aside cookie dough while we make the Peach Pie Filling.

Step 3. Make the Peach Pie Filling

1. In a mixing bowl (you can use the one you mixed the flour in if you want to save on dishes later!) combine your diced peaches, sugar, salt, cinnamon, vanilla extract, and flour.
2. Stir the ingredients together until everything is evenly mixed. You should not be able to see any dry flour.

   

Step 4. Assembling the Peach Pie Cookies

1. Scoop the cookie dough out using a small cookie scoop, and place evenly on baking sheets lined with parchment. Make sure not to place cookies too close together. (Alternatively you can portion the dough out and roll them into about 1 inch balls if you don’t have a cookie scoop).
   
2. Place a small piece of parchment on top of a scoop of the cookie dough, then use a glass to gently squish down each dough ball. You want the cookie dough to be about 1/6 inch thick.
   
   
3. Use your fingers to create a small indent in each flattened piece of dough.
   
   
4. Scoop about 1 teaspoon of peach pie filling onto each cookie.
   
   
5. Chill prepared cookies for 10 minutes before baking.
6. Bake cookies at 350°F for 18 minutes, rotating halfway through the cooking time.

Step 5. Make the Glaze

In a clean bowl, combine the powdered sugar, water, vanilla extract, and optionally the vanilla bean (make sure to open and scrape out the inside to add – the outside of the bean will not be good in the glaze).

Step 6. Garnish the Peach Pie Cookies

Once the cookies have cooled for 10-15 minutes, drizzle them in the vanilla glaze. An easy way to do it is to put the glaze in a plastic baggie, cut a small hole in one corner, and use that to drizzle the cookies.

Step 7: Enjoy!

These cookies are best enjoyed same day. By the second day, the moisture from the pie filling starts breaking down the center of the peach pie cookies. They’re still delicious, but they start to fall apart a bit.