Brown Butter Peach Sugar Cookies
These brown butter peach sugar cookies are soft, chewy, and packed with rich caramelized butter flavor and sweet roasted peaches. Made with brown butter, peach preserves, warm cinnamon, and juicy peaches, these bakery-style cookies have crisp golden edges and gooey centers that taste like peach cobbler in cookie form. Perfect for summer baking, peach season desserts, and gourmet cookie lovers.
Servings 16 large cookies
Calories 280kcal
Cost $12 for entire recipe
Equipment
- Medium saucepan
- Large mixing bowl
- Medium mixing bowl
- Whisk
- Hand mixer or stand mixer
- Rubber spatula
- Baking Sheets
- Parchment paper
- cookie scoop
- Measuring cups and spoons
- wire cooling rack
- paper towels
Ingredients
Roasted Peach Mixture
- 1/4 cup fresh peaches very finely diced
- 1 teaspoon granulated sugar
Brown Butter Peach Sugar Cookies
- 1 cup unsalted butter
- 1 cup light brown sugar packed
- 1/4 cup granulated sugar
- 1 large egg
- 1 egg yolk
- 2 teaspoons vanilla extract
- 3 tablespoons peach preserves
- 2 1/4 cups all-purpose flour
- 2 teaspoons cornstarch
- 3/4 teaspoon baking soda
- 3/4 teaspoon kosher salt
- 1/2 teaspoon cinnamon
- tiny pinch nutmeg
Optional Toppings
- Flaky sea salt
- Cinnamon sugar
Instructions
Roast the Peaches
- Preheat oven to 375°F. Toss the diced peaches with the granulated sugar and spread them onto a parchment-lined baking sheet. Roast for 10–12 minutes until lightly caramelized and slightly reduced in moisture. Cool completely before adding to the dough.
Brown the Butter
- Add the butter to a saucepan over medium heat. Cook while stirring frequently until the butter foams and the milk solids turn golden brown with a nutty caramel aroma. Immediately transfer the browned butter to a large mixing bowl and cool for 15–20 minutes.
Make the Dough
- Whisk together the browned butter, brown sugar, and granulated sugar until smooth. Mix in the egg, egg yolk, vanilla extract, and peach preserves until fully combined.
- In a separate bowl, whisk together the flour, cornstarch, baking soda, kosher salt, cinnamon, and nutmeg. Gradually fold the dry ingredients into the wet ingredients until almost combined. Gently fold in the cooled roasted peaches and mix only until no dry streaks remain.
Chill the Dough
- Cover the dough and refrigerate for 1 hour. The dough should become thick and scoopable after chilling.
Bake the Cookies
- Preheat oven to 375°F if needed and line baking sheets with parchment paper. Scoop large cookie dough balls onto the prepared baking sheets, spacing them about 2 inches apart.
- Bake for 10–11 minutes until the edges are golden brown, the centers still look slightly soft, and the tops are lightly crackled. Do not overbake.
Cool
- Allow the cookies to cool on the baking sheet for 8 minutes before transferring them to a wire rack. Sprinkle with flaky sea salt or cinnamon sugar if desired.
Notes
- Roasting the peaches before adding them to the dough helps remove excess moisture and creates a stronger peach flavor throughout the cookies. This step also prevents soggy centers and improves the chewy bakery-style texture.
- Brown butter gives these peach sugar cookies a rich caramelized flavor that pairs perfectly with peaches, vanilla, and warm cinnamon. Allow the butter to cool slightly before mixing so the dough does not become greasy.
- For the best texture, use ripe but slightly firm peaches. Overripe peaches release too much liquid and can make the cookies spread unevenly while baking.
- Finely dicing the peaches helps distribute the fruit evenly throughout the dough and prevents large wet fruit pockets inside the cookies.
- Chilling the dough is important for thick chewy cookies with crisp edges. Cold dough also helps deepen the brown butter flavor while controlling spread in the oven.
- These brown butter peach sugar cookies will look slightly underbaked in the center when removed from the oven, but they continue setting as they cool on the baking sheet.
- Peach preserves add concentrated peach flavor without adding too much extra moisture, helping the cookies taste more peach-forward while maintaining a soft chewy texture.
- For an extra bakery-style finish, sprinkle the warm cookies with flaky sea salt or cinnamon sugar right after baking.