Peach Shortcake Cookies

There are two things that signify summer to me, and when they show up local, ripe, and fresh, I immediately shift into excessive-fruit-consumption mode. The two fruits I wait all year for are honeydew melon and peaches. When I lived in Oregon, blueberries would be on the list, but they never get that cheap here, and I was completely spoiled growing up because my parents grew them in the back yard. Now non-fresh-from-the-yard blueberries just seem to be missing something.

Anyway, peaches. I love them. I love cutting them up and eating them on cereal, biting into them whole like they’re apples, baking tarts with them, and now, baking these cookies. The original recipe called for strawberries, but I thought peaches would be a nice substitution. I used whole wheat pastry flour because that’s all I bake with these days, and I think the subtle nuttiness plays well off the peach flavor. I also added a pinch of nutmeg because nutmeg and peaches just seem to make sense together. They’re kind of like a cross between a cookie and a scone, and I can’t wait to make more!

(adapted from Martha Stewart via Beantown Baker)

2 cups roughly chopped, not-too-ripe peaches (this was about 3 large peaches for me – I left the skin on but you can take it off if you prefer)
9 Tbsp granulated sugar
pinch nutmeg
2 cups whole wheat pastry flour
2 tsp baking powder
1/2 tsp coarse salt
6 Tbsp cold unsalted butter, cut into small pieces
2/3 cup heavy cream

Preheat the oven to 375 F and line a few baking sheets with Silpats or parchment paper.
Toss the peaches with 2 tbsp sugar and set aside.

Whisk the flour, baking powder, salt, nutmeg and 7 tbsp sugar in a large bowl. Add the butter and rub it between your fingers (or mix with a pastry blender) until it looks like coarse crumbs. Gently stir in the cream, followed by the peaches.

Scoop up about 2 tbsp of dough and drop onto the prepared baking sheet. Repeat with remaining dough, spacing the cookies about 2″ apart. Bake for about 20-25 minutes, or until beginning to brown on the edges. Transfer to a wire rack to cool.


16 Responses to “Peach Shortcake Cookies”

  1. 1 Cara June 24, 2010 at 6:35 am

    These sound yummy! I would have thought there would be too much liquid from the fresh peaches, but I guess not. I’ll have to give these a shot!

    • 2 Cate June 24, 2010 at 6:38 am

      I think they key is using slightly under-ripe peaches that aren’t quite as juicy.
      Let me know if you try them!

  2. 3 Cara June 24, 2010 at 7:03 am

    Cate! These look absolutely amazing! Don’t you miss Oregon blueberries? And wild marionberries! Oh too good…

  3. 4 Jen @ June 24, 2010 at 7:56 am

    Great idea to sub peaches instead of strawberries! I love peaches too and was spoiled because we had peach trees in our back yard growing up!

  4. 5 Moodles June 24, 2010 at 3:26 pm

    Those look so yummy (the nutmeg’s a really good idea–I like it so much I make French Toast with that instead of cinnamon). I’ll make them when I can get fresh peaches again.

  5. 6 Christine June 24, 2010 at 4:26 pm

    I love peaches too – I wait all year for them. They are not local for me until August – but I will try these then – I am going to make tons of peach recipes this year! love them!

  6. 7 ashley June 24, 2010 at 8:06 pm

    yummmm these look delicious! love peach season!

  7. 8 Mary June 25, 2010 at 8:20 am

    Yes please! YUM! This has been bookmarked – delish! Great blog; happy I found you!!

    Delightful Bitefuls

  8. 9 Annie June 25, 2010 at 5:58 pm

    I’ve been dying to try the strawberry version of these, but now the peach version sound even better. Great idea!

  9. 10 Kayla June 27, 2010 at 8:36 pm

    I tried these and I was really pleased with how mine turned out, though i had a few bumps along the way. My peach juice made the dough too wet so I had to add another 3/4 cup of flour and 1 tsp baking soda. They have a nice peach cobbler taste to them, though they are more like little sweet scones in texture than they are cookies. But I love em!

    • 11 Cate June 27, 2010 at 10:14 pm

      I’m glad you were able to make it work! The ripeness of the peaches definitely changes how much flour you’ll need…mine weren’t very ripe so I didn’t have wet dough.

  10. 12 Carolyn Jung July 2, 2010 at 5:12 pm

    I’m the same way with summer fruit. I go crazy for it. At least that means in the summer, I have no problem keeping my weight down, what with all these peaches, plums, strawberries and blackberries to keep me away from the chocolate. Well, at least for a little bit. 😉

  11. 13 ashley July 25, 2010 at 3:52 pm

    i tried these and they came out great! delicious!

  12. 14 Laura August 8, 2010 at 9:37 am

    Just make these – yum! Definitely a scone-type treat. I added a bit more nutmeg than a pinch and am glad I did. To the last batch, I added some chopped walnuts – love the crunch they added! Excellent!

  1. 1 Wheat Peach Shortcake Cookies — Delish Trackback on July 28, 2010 at 5:02 am
  2. 2 Peach Shortcake Cookies | Sweet Pea's Kitchen Trackback on August 1, 2011 at 9:30 am

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