Peach Upside-Down Cookies
These Peach Upside-Down Cookies are a sweet little twist on the classic upside-down cake, but in cookie form! They feature juicy peach slices caramelized with a touch of brown sugar…
Tip: save now, cook later.These Peach Upside-Down Cookies are a sweet little twist on the classic upside-down cake, but in cookie form! They feature juicy peach slices caramelized with a touch of brown sugar and cinnamon, resting atop soft, buttery cookies that bake up golden and delicious. The combination of warm peaches and the tender cookie base makes for a perfect treat any time you want a bit of summer’s sweetness.
I love making these cookies when peaches are in season—there’s something so comforting about the smell of caramelizing fruit in the oven that fills the whole kitchen. A tip I’ve learned is to slice the peaches thinly so each cookie gets a nice, even topping. It makes the cookies look as good as they taste, and honestly, that’s half the fun of baking these.
These cookies are great on their own with a cup of tea or as a light dessert after dinner. Sometimes I like to chill them just a bit before serving, which lets the caramel set up nicely and gives the cookies a little extra chew. No matter how you eat them, these Peach Upside-Down Cookies always bring a smile and remind me of sweet summer afternoons spent enjoying simple homemade treats.
Key Ingredients & Substitutions
Peaches: Fresh, ripe peaches give the best flavor and sweetness. If fresh peaches aren’t available, canned peaches (drained) can work, but fresh is sweeter and juicier. Slice thinly for even caramelizing.
Butter: Using unsalted butter lets you control salt levels. Softened butter creams easily with sugars, making the cookies tender. For a dairy-free version, try vegan butter.
Sour Cream: Adds moisture and slight tanginess that balances the sweetness. Greek yogurt is a good substitute and will keep the cookies moist and tender.
Brown Sugar: Important for caramelizing the peaches and giving a rich flavor to both peach topping and cookie base. Light or dark brown sugar both work fine.
How Do I Get Perfectly Caramelized Peach Toppings on Each Cookie?
Caramelizing the peaches on the cookie before baking is the magic here. The sugar helps the peaches soften and get a lovely golden color. Here’s how to make it work well:
- Toss sliced peaches in a little brown sugar before placing them on the cookie dough. This helps create a sticky, caramel-like topping as they bake.
- Use thin slices so the peaches cook through quickly and soften evenly without releasing too much juice.
- Gently press the peach slices into the dough to keep them in place as the cookies bake.
- Bake at 350°F (175°C) until the cookie edges are golden and the peach topping looks shiny and set.
- Let the cookies cool for a few minutes on the tray so the caramel firms up before moving them, preventing the peaches from sliding off.
Equipment You’ll Need
- Baking sheet – a flat surface for even baking and easy cookie transfer.
- Parchment paper or silicone baking mat – prevents cookies from sticking and makes cleanup quick.
- Mixing bowls – one for dry ingredients and one for wet to keep things organized.
- Electric mixer or hand whisk – makes creaming butter and sugars faster and smoother.
- Measuring cups and spoons – for accurate measurements to keep cookies consistent.
- Spoon or cookie scoop – helps portion dough evenly for uniform cookies.
- Cooling rack – lets cookies cool evenly and keeps bottoms crisp.
Flavor Variations & Add-Ins
- Swap peaches for sliced nectarines or plums for a similar juicy bite with a slightly different flavor.
- Add a pinch of nutmeg or cardamom alongside cinnamon for a warm spice twist.
- Mix chopped walnuts or pecans into the dough for crunch that contrasts the soft peaches.
- Try a drizzle of honey or a sprinkle of coarse sea salt on top before baking to balance sweetness.
Peach Upside-Down Cookies
Ingredients You’ll Need:
- 1 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 6 tablespoons unsalted butter, softened
- 1/3 cup granulated sugar
- 1/3 cup brown sugar, packed
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 cup sour cream
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger (optional)
- 2 ripe peaches, peeled and thinly sliced
- About 2 tablespoons additional brown sugar for caramelizing peaches
- Powdered sugar for garnish (optional)
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and around 12-15 minutes to bake. Allow an extra 5 minutes for cooling before serving. So, in total, expect about 30-35 minutes from start to finish.
Step-by-Step Instructions:
1. Prepare Your Baking Sheet and Oven
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat to keep the cookies from sticking.
2. Mix the Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, ground cinnamon, and optional ground ginger. Set this dry mix aside for later.
3. Cream Butter and Sugars
In a large bowl, use a mixer or whisk to cream the softened butter with granulated sugar and brown sugar until the mixture is light and fluffy. This usually takes about 2 to 3 minutes.
4. Add Egg, Vanilla, and Sour Cream
Beat in the egg and vanilla extract until fully incorporated. Then stir in the sour cream until just combined—this will keep your cookies moist and tender.
5. Combine Dry and Wet Ingredients
Gradually add the dry ingredients into the wet mixture. Stir gently until just combined. Be careful not to overmix to keep the cookies tender.
6. Prepare the Peach Topping
In a small bowl, gently toss your thinly sliced peaches with about 2 tablespoons of brown sugar. This coating will caramelize nicely as the cookies bake.
7. Shape and Top Your Cookies
Drop tablespoons of cookie dough onto your prepared baking sheet, leaving about 2 inches between each one. Place 2-3 peach slices on top of each dough mound and gently press them into the dough so they stay put while baking.
8. Bake and Cool
Bake the cookies in your preheated oven for 12 to 15 minutes, or until the edges turn golden and the cookies feel set. Once baked, allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
9. Optional Finishing Touch
If you like, dust the cooled cookies with a little powdered sugar for extra sweetness and a pretty finish.
Enjoy these delicious Peach Upside-Down Cookies warm or at room temperature with a cup of tea or coffee!
Can I Use Frozen Peaches for These Cookies?
Yes, you can use frozen peaches, but be sure to thaw them fully and drain any excess liquid before tossing with brown sugar. This helps prevent soggy cookies and ensures the topping caramelizes nicely.
Can I Make the Dough Ahead of Time?
Absolutely! You can prepare the dough and refrigerate it for up to 2 days. When ready to bake, scoop the dough onto the baking sheet, add the peach topping, and bake as usual.
How Should I Store Leftover Cookies?
Store the cookies in an airtight container at room temperature for up to 3 days. To keep the peach topping fresh, avoid stacking the cookies or place parchment paper between layers.
Can I Substitute the Sour Cream?
Yes! Plain Greek yogurt is a great substitute for sour cream and will keep your cookies moist with a similar tangy flavor.
