This peach pie cookies recipe starts off with a soft, chewy sugar cookie base. Each cookie is topped with homemade peach pie filling before being baked to perfection. After baking and allowing them to cool, each peach pie cookie is drizzled with vanilla bean glaze. They’re easy to make, yet oh SO delicious! Make a batch for the peach pie lover in your life!
I recently purchased 25 pounds of Georgia peaches from The Peach Truck. My sister also 25 pounds of peaches. Needless to say, we had a LOT of peaches to use! We made a lot of peach pie filling to freeze and use throughout the year, and I decided to whip up these cookies. These peach pie cookies turned out even better than I could have hoped for. They’re a delightful little treat when you’re craving peach pie but don’t necessarily want a big slice of pie.
To make these peach pie cookies, you’ll need a few things! Luckily everything you need for this peach pie cookies recipe is easy to find at any grocery store. You may even have most of these ingredients in your pantry already.
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!
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).
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.
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.
There are a few questions I wanted to answer ahead of time for this peach pie cookies recipe:
Using a stand mixer for this peach pie cookies recipe makes it even easier! Mixing the cookie dough by hand puts a lot of strain on your wrists, so I opt to use my kitchenaid. If you don’t have a stand mixer you can also use an electric hand mixer.
For this recipe I wanted to add the richness of the egg yolk, but didn’t necessarily need the whole egg. I went with just the yolk so I’d still get the richness without adding extra moisture.
Can I use something other than peaches?
If you’re not a fan of peaches, or maybe just have something else on hand at the moment, you can certainly use another kind of fruit! This recipe would be great with blueberries or strawberries for example. If you wanted to try this peach pie cookies recipe with apples instead, I’d suggest partially cooking the apples ahead of time since they take longer to cook than peaches do.
Do I have to use vanilla bean for the glaze?
You do not have to use vanilla bean in the glaze. You will still get a delicious glaze with vanilla extract. Personally, I love how the vanilla bean flecks look in the glaze so I usually add in some vanilla bean!
These peach pie cookies are best enjoyed the same day that you bake them. The reason for this is that there is a lot of moisture in the peach pie filling, and this will break down the center of your cookies quickly. They will still be safe to eat, and they’ll still be delicious – but they will start to fall apart. If you’d like to make your cookies a bit thicker it will help eliminate this problem, but I quite enjoy the thinner cookie base for this recipe.
Store any leftover cookies in an airtight container at room temperature for up to 4 days.
I would not freeze these cookies once prepared, however you could freeze batches of the assembled cookie dough with peach pie filling so you can pull and bake them later on. Make sure they are in a tightly sealed, freezer safe container. Uncooked peach pie cookies dough can be frozen for up to 3 months before losing quality. Let thaw in the refrigerator before baking.
My name is Autumn! I’m a 25 year old food lover living in Columbus, Ohio. No matter where my life has taken me, my passion for food has…
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