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RECIPE
16 INGREDIENTS 14 STEPS 30min

Crumbl Peach Sugar Cookies

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!
Crumbl Peach Sugar Cookies Recipe | SideChef
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!
My name is Diane, but you can call me Mama V! I'm the recipe developer, photographer, writer and website designer behind Snowflakes & Cupcakes! Thanks for stopping by!
https://www.snowflakesandcoffeecakes.com/
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My name is Diane, but you can call me Mama V! I'm the recipe developer, photographer, writer and website designer behind Snowflakes & Cupcakes! Thanks for stopping by!
https://www.snowflakesandcoffeecakes.com/
30min
Total Time
$1.14
Cost Per Serving

Ingredients

Servings
16
US / METRIC

Peach Sugar Cookie Base

1 cup
Unsalted Butter , softened, room temperature
2
Large Eggs , room temperature
1 Tbsp
Pure Vanilla Extract
1/2 cup
Freeze Dried Peaches
to make peach powder
1 Tbsp
Milk Powder
1/2 Tbsp
Baking Powder
1/2 tsp

Peach Buttercream Frosting

1/2 cup
Salted Butter , softened, room temperature
3 cups
Powdered Confectioners Sugar
1/4 tsp
Pure Almond Extract
2 Tbsp
up to 4 Tbsp
or Half and Half
as needed
Food Coloring
I used AmeriColor Soft Gel Food Coloring Peach and Electric Pink
to taste
Gummy Candies
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Nutrition Per Serving

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CALORIES
391
FAT
17.8 g
PROTEIN
3.4 g
CARBS
54.5 g

Author's Notes

Makes 18 (four-inch) cookies.

Baked and frosted cookies freeze well for up to 1 month. You can also bake the cookies and freeze them unfrosted for up to 2 months – simply defrost and then frost before you plan on serving.

A 1.25 oz (37 g) bag will yield about 1/4 cup when ground. I recommend grinding them in a high-speed blender or food processor for the best results. If you don't have Freeze Dried Peaches, you can substitute 2 Tbsp of Natural Peach Emulsion in the cookies and 2 tsp of Natural Peach Emulsion in the Peach Buttercream.

Cooking Instructions

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Step 1
Preheat the oven to 350 degrees F (180 degrees C). Line three baking sheets with parchment paper; set aside.
Step 2
Pulverize the Freeze Dried Peaches (1/2 cup) in a blender or small bag until they become a powder; set aside.
Step 3
In a medium bowl, whisk together the All-Purpose Flour (2 3/4 cups) , 1/4 cup of peach powder, Corn Starch (2 Tbsp) , Milk Powder (1 Tbsp) , Baking Powder (1/2 Tbsp) , and Salt (1/2 tsp) , set aside.
Step 4
In a large bowl using a hand-held mixer or stand mixer fitted with a paddle attachment, beat the Unsalted Butter (1 cup) and Granulated Sugar (1 cup) on medium speed until completely creamy and fluffy for about 3 minutes.
Step 5
Scrape down the sides and add in the Large Eggs (2) one at a time, beating well between each is fully mixed in. Add Pure Vanilla Extract (1 Tbsp) and beat until mixed.
Step 6
Scrape down the sides and add in the flour mixture, 1/2 at a time, mixing just until blended. Add the remaining flour mixture and again mix just until blended.
Step 7
Using a large cookie scoop (3 Tbsp size), scoop out cookie dough and roll it into a ball with your hands. Repeat with remaining dough.
Step 8
Place six cookie dough balls on each baking sheet, leaving room between each cookie as the cookies will spread when they bake.
Step 9
Bake for 9-11 minutes or until the centers of the cookies have puffed up and are no longer glossy. Remove from the oven and allow cookies to cool on the baking sheets.
Step 10
Prepare the Peach Buttercream Frosting. In the bowl of a stand mixer fitted with a paddle attachment, add Salted Butter (1/2 cup) , remaining 1/4 cup of peach powder, Powdered Confectioners Sugar (3 cups) , Pure Almond Extract (1/4 tsp) , and Milk (2 Tbsp) .
Step 11
Beat on low speed until all ingredients are combined, then increase speed to medium-high and beat until light and fluffy for about 5 minutes. Add additional milk or half and half as necessary until the frosting is spreading consistency. If your frosting is too thin, add a little bit of powdered sugar and beat until light and fluffy.
Step 12
Add Food Coloring (as needed) , if desired, and continue beating until well blended, scraping down the sides of the bowl as necessary.
Step 13
Spread the frosting on the cookies while they are completely cool. Place one Gummy Candies (to taste) in the middle of each cookie. If desired, use a fine mesh sieve to garnish the top of cookies with the peach powder, rather than using gummy peaches.
Step 14
Once the cookies are frosted and decorated, chill in the fridge until ready to serve. Enjoy!
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Nutrition Per Serving
Calories
391
% Daily Value*
Fat
17.8 g
23%
Saturated Fat
10.9 g
55%
Trans Fat
0.2 g
--
Cholesterol
72.0 mg
24%
Carbohydrates
54.5 g
20%
Fiber
1.2 g
4%
Sugars
35.5 g
--
Protein
3.4 g
7%
Sodium
187.5 mg
8%
Vitamin D
--
--
Calcium
35.3 mg
3%
Iron
1.2 mg
7%
Potassium
63.3 mg
1%
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