Peach Cobbler Cookies
Delightful cookies with a warm peach flavor and a boozy twist from a Crown Royal Peach glaze.
Ingredients
Cookie Dough
- 1 cup unsalted butter, softened
- 1.5 cups granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- 2.5 cups all-purpose flour
- 1 tsp baking soda
- 0.5 tsp salt
- 1 tsp cinnamon
- 1 cup diced fresh or canned peaches (drained if canned)
Crumble Topping
- 0.5 cups all-purpose flour
- 0.25 cup brown sugar
- 0.25 cup granulated sugar
- 0.5 tsp cinnamon
- 4 tbsp unsalted butter, melted
Glaze
- 1 cup powdered sugar
- 2-3 tbsp Crown Royal Peach whiskey
- 1-2 tbsp milk or heavy cream
Instructions
Preparation
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, cream the butter and sugar until light and fluffy.
- Add the egg and vanilla extract, mixing until smooth.
- In a separate bowl, whisk together the flour, baking soda, salt, and cinnamon.
- Gradually add the dry ingredients to the wet ingredients and mix until combined.
- Gently fold in the diced peaches.
- Chill the dough for 15–20 minutes.
Crumble Topping
- In a small bowl, mix together the flour, brown sugar, granulated sugar, and cinnamon for the crumble topping.
- Stir in the melted butter until it looks crumbly. Set aside.
Baking
- Scoop 2 tablespoons of cookie dough onto the prepared baking sheet, spacing the cookies 2 inches apart.
- Press a small amount of the crumble topping onto each cookie.
- Bake for 12–15 minutes or until the edges are golden brown.
- Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack.
Glazing
- In a bowl, whisk together powdered sugar, Crown Royal Peach whiskey, and milk until smooth for the glaze.
- Drizzle the glaze over the cooled cookies and let it set for a few minutes.
Notes
Use fresh peaches for best flavor. Chill the dough to maintain cookie shape while baking. Mix until just combined for soft and chewy cookies. Consider adding chopped nuts for extra crunch.