Print

Peaches and Cream Cookies

Print Recipe

Ingredients

Scale
  • ¾ cup oil
  • 8 ounces (1 package) brick style cream cheese or tofutti cream cheese
  • 3 egg yolks
  • ½ cup sugar
  • ½ cup brown sugar
  • 1 ½ teaspoons vanilla extract
  • ½ teaspoon salt
  • ½ teaspoon baking powder
  • ½ teaspoon cinnamon
  • ¼ teaspoon ground ginger
  • 2 cups flour
  • 2–3 peaches, cut in small, thin pieces

Instructions

  1. Preheat oven to 350. Line a baking sheet with parchment paper and set aside.
  2. In the bowl of an electric mixer on medium speed, beat oil, cream cheese, egg yolks, sugar and brown sugar until the texture is rich and creamy.
  3. Add vanilla, salt, baking powder, cinnamon, and ground ginger. Beat until combined.
  4. Turn mixer to low and gradually add flour. Beat until just combined.
  5. Scoop out dough using a medium cookie scoop, then press 3-5 pieces of peach into the tops of each one. Place on prepared baking sheet and repeat with remaining dough and peaches.
  6. Bake at 350 for 14 minutes. Set aside to cool completely before eating.

Notes

  • These cookies are best the day they are made, but will keep 1-2 days in the fridge if you have leftovers.

Find it online: https://melindastrauss.com/2016/08/25/peaches-and-cream-cookies/