Fresh-Peach Lemony Cookies

Fresh-Peach Lemony Cookies1

Pardon my blog absence since 2 weeks.

I know I AWOLed but all I can say in my defence is that it was a testing time for us and my family needed me. Let’s not get into WhatHappened&How-HopeYou’reFine-AwwwSorryToHearThat etc stuff of it as the time has passed now and we are trying to move on.

I returned home only yesterday and was completely sloshed after all the hoopla that surrounded my life for past 15 days. I needed a break. I needed wanted peace.

But I also knew that my blog required my attention right away. I didn’t want people to think that my blog was dead. Not right now. That’s the last thing I need.

So to attain this much needed peace, I head to my cozy kitchen and start my meditation. I bake… I bake cookies… I bake fresh-peach lemony cookies!

Oh yes! And what a meditation it turned out to be.. Peach is one of my favorite summer fruit(of course, no comparison with my fav mangoes.. which reminds me I need to make something outta mango RIGHT NOW!!!). And the aroma of peaches mixed with the lemony zing was divine!

To this combination I added a touch of cinnamon and AHEM!! As a result my whole house was filled with wonderful scents pampering me with soothing and mind-numbing aromatherapy. Finally, I felt at peace. 🙂

Fresh-Peach Lemony Cookies2

Ripe stone fruit and apricot preserve lend a double dose of flavor to these summary cookies.

These cookies are moist and have quite a tender texture hence tastes best on the day it is baked. Therefore, I decided to bake a small batch of 6 cookies. If you wish to bake in a larger quantity, it can be stored at room temperature for 2-3 days. Cookies will soften a bit on next day but it will still taste delicious.

Fresh-Peach Lemony Cookies

Yields: 6 regular sized cookies


  • 3/4 cup whole wheat flour
  • pinch of salt
  • pinch of baking soda
  • 1/8 tsp cinnamon powder
  • Lemon zest from 1 large lemon
  • 2 Tbsp butter
  • 1/4 cup firmly packed brown sugar
  • 2 Tbsp of egg (whip an egg and use 2 Tbsp of it)
  • 1/4 tsp pure vanilla extract
  • 1 large ripe peach, peeled, pitted, and cut into 1/4-inch dice
  • 1 Tbsp sugarless apricot jam/preserve (peach preserve can also be used)


  1. Preheat oven to 375 F/180 C. Line a baking sheet with parchment paper.
  2. In a small bowl, whisk together flour, salt, baking soda, cinnamon powder and lemon zest.
  3. In a large bowl, beat butter and sugar with a electric mixer on medium speed until fluffy for about a minute. Reduce speed to low. Beat in egg and vanilla extract. Add flour mixture, and beat until just combined. Add peaches and preserve, and beat until just combined.
  4. Drop cookie dough onto baking sheet with an ice-cream scoop, spacing about 2 inches apart. Bake until just golden brown, for 13-15 minutes. Let cool on baking sheet for about 5 minutes before transferring on a wire rack to cool completely.

Beat the heat with Peach! 😉




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