Ingredients
Method
- Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
- Whisk together the flour, baking powder, baking soda, and salt in a medium bowl.
- In a large bowl, beat the butter, granulated sugar, and brown sugar until light and fluffy.
- Mix in the egg, vanilla extract, almond extract, and sour cream until smooth.
- Gradually add the dry ingredients and mix just until combined.
- Fold the diced peaches into the dough using a spatula.
- Chill the dough for 20 minutes if it feels too soft.
- Scoop about 2 tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
- Bake for 12–15 minutes, until the edges are lightly golden and the centers remain soft.
- Cool on the baking sheet for 5 minutes before transferring to a wire rack.
- If desired, whisk together the glaze ingredients and drizzle over completely cooled cookies.
Notes
Use ripe but firm peaches for the best texture.
Pat peaches dry before adding them to prevent excess moisture.
Do not overmix the dough after adding the peaches.
Avoid overbaking to keep the cookies soft and tender.
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Freeze baked cookies for up to 2 months and thaw at room temperature before serving.
Pat peaches dry before adding them to prevent excess moisture.
Do not overmix the dough after adding the peaches.
Avoid overbaking to keep the cookies soft and tender.
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Freeze baked cookies for up to 2 months and thaw at room temperature before serving.