Peach Pie Sugar Cookies

It’s officially peach season. And when you have a dear friend who’s from the peach capital of Utah, that would be Brigham City, you make her a special cookie, right? I’m so glad you love this cookie as much as I do Brooke! I’m determined to go to Peach Days. Peaches on all the things.

Happy baking.

Peach Pie Sugar  Cookies

1 cup softened butter

3/4 cup vegetable oil

1 cup sugar

1/2 cup powdered sugar

1 tbsp. water

2 eggs

1/2 tsp. baking soda

1 tsp. cream of tartar

1 tsp. salt

2 tsp. vanilla extract

1 1/2 cups whole wheat pastry flour

3 1/2 cups all purpose flour  OR just 5-5 1/2 cups all purpose flour

1 tsp. cinnamon

1/2 cup quick oats

Cream together butter, oil and sugars until combined. Add the water and eggs, soda, cream of tartar, extract, salt and flour and mix until just combined. Don’t over mix your dough. Using a large cookie scoop (at least 1/4 cup sized) place a scoop of dough on your cookie sheet, spaced 2″ apart. With a glass or flat measuring cup, press down the rounded dough to flatten your cookie. The sides will spread out and open up a bit. (Part of the signature sugar cookie look.)

Keep enough dough for one cookie to make the crumble. Add the cinnamon and oats to the dough of 1 cookie. Crumble it together and bake on a cookie sheet for 5-8 minutes. Cool. Set aside.

In a small bowl, mix together 1/4 cup sugar and a pinch of kosher salt. Sprinkle this mixture on top of the cookies. Then bake in a preheated 400 degree oven for 8 minutes. Remove from the oven and cool 1 minute on the hot pan. Then transfer the cookies to a cooling rack. Frost cooled cookies.

Vanilla butter cream frosting

1/2 cup butter, soft

1/4 cup heavy cream to 1/2 cup (add a little at a time to desired thickness.)

Pinch of salt

2 tsp. vanilla extract

3 1/2 cups powdered sugar (or more depending on the consistency you desire)

Cream together all ingredients, until light and fluffy. Frost cooled cookies.

NOW ASSEMBLE: Slice your peaches, and top each frosted cookie – I like to slice my peaches thin, and layer them on top of the frosting and then sprinkle with the cooled crumble. Serve.

Freeze any leftover frosting in a freezer bag.

Happy Baking! XO

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