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Peach Cobbler Cookies with Bourbon Glaze

Turn Georgia peach cobbler into cookies!
Turn Georgia peach cobbler into cookies!TODAY All Day
Cook Time:
20 mins
Prep Time:
15 mins
Yields:
3½ dozen cookies
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Chef notes

As a Georgia transplant, one of my fondest memories of my first Thanksgiving dinner in Atlanta was being served warm peach cobbler. The overwhelming and irresistible scent of brown sugar, caramelized peaches and cinnamon bubbling under a buttery flaky crust brings back a big smile on my face! A core dessert of the South, the smell and taste of great peach cobbler can make anybody happy and it's the perfect ending to a special meal. Twenty years after my move to Georgia, I stand by the power of cobbler, so i put those warming flavors into cookies. The bourbon glaze really makes this dessert a special holiday treat!

Technique tip: Cornstarch is a great thickener for glazes. Whisking it beforehand into the heavy syrup reduces clumping in the sauce and will thicken it to perfect glaze consistency.

Ingredients

For the cookes
  • cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon kosher salt
  • sticks (3/4 cup) salted butter, room temperature
  • 1 cup sugar
  • Seeds from 1 vanilla bean
  • 1/2 cup whole milk, room temperature
  • 2 large egg yolks, room temperature
  • 1 cup canned sliced peaches in heavy syrup, well-drained, diced into ¼” pieces and syrup reserved
For the peach-bourbon glaze
  • 1/2 cup reserved peach syrup
  • 1/2 teaspoon cornstarch
  • 1/2 cup bourbon
  • 1/2 cup peach schnapps
  • 1 cup light brown sugar
  • 1 teaspoon cinnamon
  • 1 stick (1/2 cup) butter
  • 1/2 cup heavy cream

Preparation

Make the cookies:

1.

Preheat the oven to 350 F.

2.

In a medium-sized bowl, sift the flour, baking powder, cinnamon and salt and whisk to combine; set aside.

3.

In a large bowl, using an electric mixer, cream the butter, sugar and vanilla bean seeds until light and fluffy. Slowly add the milk and egg yolks and mix until well combined.

4.

Slowly add the dry ingredients, mixing on low speed, until just combined and smooth. Add the peaches and gently fold to combine.

5.

Using a 1-ounce (2 tablespoon) scoop, scoop cookies and place onto parchment-lined baking sheets, spacing each mound 1-inch apart.

6.

Bake until the bottoms of the cookies are lightly golden brown, for 15 to 18 minutes. Transfer to wire racks to cool completely.

Make the peach-bourbon glaze:

7.

In a small bowl, whisk the peach syrup and cornstarch to combine; set aside.

8.

In a medium-sized saucepan, reduce the bourbon and peach schnapps by about 2/3.

9.

Add the brown sugar, cinnamon, butter and cook, stirring often, until it reaches a sand-like consistency.

10.

Add the heavy cream and bring to a boil, whisking often, until a homogeneous mixture forms, about 1 to 2 minutes.

11.

Add the syrup and cornstarch mixture and whisk until slightly thickened and completely smooth, about 1 minute more.

12.

Allow the glaze to cool until barely warm before lightly drizzling over the cooled cookies. The glaze is also great served warm over vanilla ice cream.