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Peach Upside-Down Cookies

Peach Upside-Down Cookies That Will Brighten Your Day

Peach Upside-Down Cookies are a delightful fusion of cookie comfort and juicy fruit freshness, perfect for summer indulgence.
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Prep Time 15 minutes
Cook Time 13 minutes
Chilling Time 1 hour
Total Time 1 hour 28 minutes
Servings: 12 cookies
Course: Dessert
Cuisine: American
Calories: 210
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookie Base
  • 2 cups all-purpose flour substitute with gluten-free flour blend if needed
  • 1 teaspoon cream of tartar can be omitted if necessary
  • 1 tablespoon cornstarch use arrowroot powder as a substitute
  • 1 teaspoon baking soda ensure it's fresh for best results
  • 1 teaspoon ground cinnamon nutmeg can be a delightful alternative
  • ½ teaspoon salt balances sweetness and enhances overall flavor
  • ½ cup unsalted butter use salted butter and reduce added salt if preferred
  • ½ cup brown sugar adds moisture and depth
  • ½ cup granulated sugar feel free to adjust to your taste
  • 1 large egg substitute with a flax egg for a vegan option
  • ½ cup buttermilk whole milk mixed with vinegar can work as a substitute
  • 1 teaspoon vanilla extract almond extract offers a different twist
  • 2 cups peaches canned or frozen peaches can be used if fresh are unavailable, just ensure they are well-drained
For the Streusel Topping
  • ½ cup all-purpose flour for structure; same as in the base, or swap with gluten-free option
  • ½ cup brown sugar adjust depending on preference
  • 1 teaspoon ground cinnamon use nutmeg for a different profile
  • ¼ teaspoon salt helps enhance all the sweet elements
  • ¼ cup unsalted butter can use salted but reduce added salt slightly

Equipment

  • Stand mixer
  • large mixing bowl
  • Baking sheets
  • Parchment Paper
  • Shallow Bowl

Method
 

Step‑by‑Step Instructions
  1. In a large mixing bowl, whisk together 2 cups of all-purpose flour, 1 teaspoon of cream of tartar, 1 tablespoon of cornstarch, 1 teaspoon of baking soda, 1 teaspoon of ground cinnamon, and ½ teaspoon of salt. Set aside.
  2. In a stand mixer, beat ½ cup of unsalted butter, ½ cup of brown sugar, and ½ cup of granulated sugar on medium speed for 2-3 minutes until light and fluffy.
  3. Add 1 large egg, 1 egg yolk, ½ cup of buttermilk, and 1 teaspoon of vanilla extract; mix on low speed until combined.
  4. Gradually add the dry ingredients to the wet mixture, mixing until no flour is visible. Cover the dough and chill for at least 1 hour.
  5. In a shallow bowl, combine ½ cup of all-purpose flour, ½ cup of brown sugar, 1 teaspoon of ground cinnamon, and a pinch of salt. Cut in ¼ cup of unsalted butter until coarse crumbs form. Chill.
  6. Preheat your oven to 375°F (190°C) and line baking sheets with parchment paper.
  7. Spoon a small amount of brown sugar and place sliced peaches onto the parchment. Scoop dough into balls, roll in streusel, and place on peaches.
  8. Bake for 11-13 minutes until edges are golden brown and tops are set. Allow to cool on pans for 10-15 minutes.

Nutrition

Serving: 1cookieCalories: 210kcalCarbohydrates: 30gProtein: 2gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 35mgSodium: 150mgPotassium: 80mgFiber: 1gSugar: 12gVitamin A: 300IUVitamin C: 5mgCalcium: 20mgIron: 0.5mg

Notes

Store cookies in an airtight container for up to 3 days at room temperature, 5 days in the fridge, or freeze individually for up to 2 months. Reheat in the microwave briefly before serving for freshness.

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