Ingredients
Method
- Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
- In a large bowl, beat the softened butter and sugar until light and fluffy, about 2–3 minutes.
- Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract, almond extract, and lemon zest.
- Alternate adding the dry ingredients and milk, mixing just until combined.
- Gently fold in the diced peaches with a rubber spatula.
- Scoop about 2 tablespoons of dough onto the prepared baking sheets, spacing the cookies about 2 inches apart.
- Bake for 12–15 minutes, until the bottoms are lightly golden while the tops remain soft.
- Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack.
- Whisk together the glaze ingredients and drizzle over completely cooled cookies. Let the glaze set before serving.
Notes
Use ripe but firm peaches for the best texture.
Pat diced peaches dry with paper towels to remove excess moisture.
Chill the dough for 20 minutes if it becomes too soft.
Do not overbake; the cookies should remain soft and tender.
Store in an airtight container in the refrigerator for up to 3 days.
Freeze baked cookies (without glaze) for up to 2 months. Thaw and glaze before serving.
Add chopped almonds or white chocolate chips for extra flavor and texture.
Pat diced peaches dry with paper towels to remove excess moisture.
Chill the dough for 20 minutes if it becomes too soft.
Do not overbake; the cookies should remain soft and tender.
Store in an airtight container in the refrigerator for up to 3 days.
Freeze baked cookies (without glaze) for up to 2 months. Thaw and glaze before serving.
Add chopped almonds or white chocolate chips for extra flavor and texture.