The Lovell Table

Similar to my Bourbon Apple Butter Cookies, these Cinnamon Peach Butter Cookies are an absolute hit. They do not taste distinctly of peach but are more so reminiscent of a summer pie. The perfect send off to summer as we enter autumn. Make my Peach Bourbon Butter with any leftover peaches and use that butter in these delicious cookies. Once you taste a cookie you will realize it was time well spent.

Ingredients

• 1 cup butter
• 1 1/2 cups brown sugar
• 1 egg
• 1/3 cup peach butter
• 1 teaspoon baking soda
• 2 1/2 cups of flour (use 2 cups of flour for a flatter cookie if you wish)
• 1/2 teaspoon salt
• 1 tablespoon cinnamon
• 1/2 cup cane sugar

Method

1. Heat oven to 375 degrees
2. In a small bowl mix together the cane sugar and cinnamon and then set aside for later
3. In a separate bowl, whisk together the dry ingredients- flour, baking soda, and salt
4. In the bowl of a stand mixer fitted with a paddle attachment beat the butter until light and creamy
5. Add in the sugar and mix on medium-low speed until combined
6. Mix in the egg until combined
7. Mix in the peach butter until combined
8. Slowly add in the dry ingredients and beat until just combined
9. Use a tablespoon to scoop the cookie dough (a heaping tablespoon)
10. Roll each scoop in a ball and then roll through the cane sugar/cinnamon mixture until coated
11. Place each sugar coated scoop on a baking sheet covered in parchment paper (bake in batches with room between each cookie as they will spread)
12. Bake for 12-13 minutes in batches