It happens every year – at the beginning of summer, I lick my lips and drool at the thought of fresh, juicy Palisade peaches. I eat them every day – yes, EVERY DAY – all.summer.long. Then September arrives and I panic. Peach season comes to an end and I ask myself (every year), what am I going to eat every day? I feel like I’m not going to survive!
I always do. I’m still here, after all. I find some way to make it through the next nine months until the sweet sensations arrive again.

And now I’ve discovered and crafted a way to celebrate my beloved peach season all year round.

Like a tasty peach crumble dessert in the peak of summer, these Peach Yogurt Raisin Sugar Cookies will make everything about your heart and soul smile. They crumble and melt in your mouth just like your favorite summery cobbler a la mode. 

But rather than vanilla ice cream, the yogurt raisins in these cookies give you the creamy sensation you need and the dried peaches play the role of the fresh stone fruit so that this cobbler dream we have (and these cookies) are possible any time of year. 

I’m still missing my summer Palisade peaches, though. Sigh.

Peach Yogurt Raisin Sugar Cookies

3 ¼ (+) cups all-purpose flour
2 tsp. cream of tartar
1 tsp. baking soda
½ tsp. kosher salt
1 cup granulated sugar
1 large egg 
2 tsp. vanilla extract
¾ cup liquid coconut oil (or melted butter)
1 cup dried peaches, chopped
1 cup yogurt-covered raisins

Preheat oven to 375°F.

Line two large cookie sheets with parchment paper.

Whisk the flour, cream of tartar, baking soda, and salt together in a medium bowl and set aside.

In a large bowl using a hand mixer or stand mixer fitted with a paddle attachment, beat the granulated sugar, egg, vanilla, and coconut oil or melted butter together on high speed until smooth and creamy, about 2 minutes. 

With the mixer running on low speed, slowly add the dry ingredients to the wet ingredients in 3 different parts. 

If the dough seems too sticky, gently and slowly add a touch more flour, 1 Tbs. at a time.

Fold in the chopped dried peaches and yogurt-covered raisins. 

Form 1-2” handfuls of cookie dough into balls, and then flatten into discs with your hands.

Arrange 3 inches apart on the baking sheets.

Bake cookies for 12 minutes. The cookies will be very puffy and soft. 

Allow cookies to cool on the baking sheet for 10 minutes and transfer to a wire rack to cool completely.