Peach Pie Sugar Cookies Recipe
This Peach Pie Cookies recipe transforms the classic flavors of peach pie into adorable, easy-to-make cookies. Ideal for parties or as a delightful treat any time, these cookies combine a chewy sugar cookie base with luscious peach pie filling. Quick, simple, and utterly delicious, they're perfect for when you crave a peachy dessert but don't have fresh peaches. Get ready to bake and enjoy these little slices of heaven!
Servings: 24 Cookies
Calories: 36kcal
Equipment
- Muffin Tin
- Mini Tart Shaper
Ingredients
- 16 oz break and bake sugar cookies
- 21 oz peach pie filling
- 1 cup powdered sugar
- 3 tbsp milk
- ½ tsp vanilla extract
Instructions
- Preheat the oven to 350°F. Grease two regular-size (12 cup) muffin tins with nonstick cooking spray.
- Roll each sugar cookie into a ball and place into the muffin tin. Using a tart shaper dipped in flour, or the back of a spoon, gently press the dough into the pan and onto the sides. Make sure the bottom isn't too thin and keep the sides higher than the bottom to create an edge on the crust.16 oz break and bake sugar cookies
- Once all muffin tins are full, bake for 4 minutes. The crust will not be fully cooked. Remove from the oven.
- Slice the peaches into smaller pieces. This can be done easily with a spoon on a plate. Spoon a small amount of filling into each cookie cup and return to the oven. Bake for 6-8 minutes or until the crust is golden brown. Remove from the oven and let them cool before removing the cookie cups from the pan.21 oz peach pie filling
- Whisk together powdered sugar, milk, and vanilla until smooth. Transfer the icing to a resealable sandwich bag and seal shut. Snip the tip of the bag with scissors and drizzle on top of each peach pie cookie.1 cup powdered sugar, 3 tbsp milk, ½ tsp vanilla extract
- Serve immediately or cover and refrigerate until ready to serve.
Nutrition
Serving: 1g | Calories: 36kcal | Carbohydrates: 7g | Fat: 1g | Polyunsaturated Fat: 1g | Sodium: 15mg | Sugar: 6g