This recipe was lightly adapted from Martha Stewart’s Peach Drop Cookies to be gluten free. You can see the original recipe here.
Ripe stone fruit and sweet preserves lend a double dose of peach flavor to these summery cookies. The crisp cinnamon-sugar topping yields to a tender, moist interior that’s studded with fruit.
2 cups gluten free flour, plus 2 tablespoons
3/4 teaspoon salt
1/2 teaspoon baking soda
1 stick (8 tablespoons) unsalted butter, room temperature
1 cup palm sugar
1 large egg
1/2 teaspoon pure vanilla extract
2 large ripe peaches, peeled, pitted, and cut into 1/4-inch dice (about 1 3/4 cups)
1/3 cup peach jam or preserves
2 tablespoons fine sanding sugar
1/8 teaspoon ground cinnamon
Preheat oven to 375.
Whisk together flour, salt, and baking soda.
Beat butter and with a mixer on medium-high speed until pale and fluffy, about 4 minutes. Reduce speed to low. Beat in egg and vanilla.
Add flour mixture, and beat until just combined.
Add peaches and jam by hand and stir until just combined.
Using a ice cream scoop (or a tablespoon), drop dough onto baking sheets lined with parchment or silpat, spacing about 2 inches apart.
Combine sanding sugar and cinnamon. Sprinkle each cookie with 1/8 teaspoon cinnamon-sugar mixture.
Bake cookies, rotating sheets halfway through, until golden brown and just set, 11 to 13 minutes.
If not baking all of the cookies at once, refrigerate dough between batches; dough can be refrigerated in an airtight container for up to 2 days.
These cookies are best the day they’re baked. They will soften at the edges after a couple of days, but they’ll still taste delicious!!