No need to wait for the Peach Truck! If you love fresh summer peaches, you are going to love this copycat recipe for Crumbl Peach Sugar Cookies! Thick and tender peach sugar cookies swirled with sweet and juicy Peach Buttercream Frosting, and topped with Trolli Peachie O’s gummy candy are truly a treat! Not only do these smell like a soft and fuzzy ripe peach, these cookies are exploding with fresh peach flavor – truly extraordinary cookies! As my family always says, “These are better than Crumbl!
WHAT IS THE SECRET TO GETTING FABULOUS FRESH PEACH FLAVOR IN COOKIES?
HOW TO MAKE FREEZE DRIED PEACH POWDER:
HOW TO USE FREEZE DRIED FRUIT IN BAKING:
CRAVING MORE CRUMBL COOKIES? YOU'LL LOVE THESE CRUMBL COPYCAT RECIPES!
PEACH SUGAR COOKIE BASE:
1 cup unsalted butter (softened)
2 large eggs (room temperature)
1 cup (200g) granulated sugar
1 tablespoon pure vanilla extract
2-3/4 cups (330g) all-purpose flour
1/4 cup (35g) freeze-dried peach powder*
2 tablespoons cornstarch
1 tablespoon milk powder
2 teaspoons baking powder
½ teaspoon salt
PEACH BUTTERCREAM FROSTING:
1/2 cup salted butter softened
3 cups (360g) powdered sugar
1/4 cup (35g) freeze-dried peach powder*
1/4 teaspoon pure almond extract
2-4 tablespoons milk or half & half
AmeriColor Soft Gel Food Coloring – Peach & Electric Pink
Trolli Peachie O’s gummy candy
HOW I MAKE THESE:
YIELD: Makes 18 (four-inch) cookies
FREEZE DRIED PEACHES: A 1.25-ounce (37g) bag will yield about 1/4 cup when ground. I recommend grinding them in a high speed blender or food processor for best results.
NO FREEZE DRIED PEACHES? You can substitute 2 tablespoons of Natural Peach Emulsion in the cookies and 2 teaspoons of Natural Peach Emulsion in the Peach Buttercream. I recommend Amoretti Artisan Peach Natural Flavors.
WEIGH INGREDIENTS CAREFULLY FOR BEST RESULTS: If I can only share one baking secret with you, always use a DIGITAL KITCHEN SCALE. You can use measuring cups and spoons for most recipes, but using a digital scale makes for the more consistent and efficient baking. Take this from someone that bakes A LOT!
TO KEEP THESE COOKIES SOFT: These cookies will stay soft and fresh in an air-tight container refrigerated for up to 5 days. These cookies are best the day you make them – the cookies may soften up after a day or two.
MAKE AHEAD TIP: Baked and frosted cookies freeze well for up to 1 month. You can also bake the cookies and freeze UNFROSTED for up to 2 months – simply defrost and then frost before you plan on serving.
BEFORE FREEZING: With frosted cookies, it’s important to freeze the cookie prior to placing them into a container so that the frosting remains intact. Place all frosted cookies on a parchment paper lined baking sheet and pop it in the freezer. Once the icing is set and hard (usually an hour) or the cookies are frozen solid, the cookies can be frozen in containers with parchment paper between layers.
HOW TO THAW FROSTED COOKIES: For frosted cookies or “served chilled” cookies, thaw them in the fridge and NOT at room temp. For chilled cookies, you need to maintain refrigeration throughout the thawing process up until the time you eat the cookie for food safety. To keep your cookies from getting soggy and frosting from losing its shape and texture, remove from the freezer and place the unopened container in the refrigerator overnight to thaw. Cookies that are not frosted can thaw overnight UNOPENED on your kitchen countertop.
FOR PARTIES: I package cookies individually in self-sealing clear cellophane cello bags (Pack It Chic are my favorite brand). Make sure cookies are completely set after decorating before packaging. To make ahead, place individually wrapped and sealed cookies in a larger airtight container and refrigerate or freeze. Thaw frozen cookies unopened in the refrigerator - you are trying to minimize moisture during defrosting, which can cause your frosting to soften too much and loose detail.
Original recipe created by Snowflakes & Coffeecakes; published June 2022.
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