The transition from summer to fall is full of wonderful flavors. Many tend to zone in on pumpkin but I've found a new love for peaches. Our Peach Ginger Spread is anxiously awaited all summer long. Sweet ripe peaches simmered to perfection with freshly grated ginger- it's a perfect pair.
If you're a regular of the Lansdale Farmer's Market then you'll recognize this years exclusive peach supplier: Mickley's Farm and Orchard. Our tent is located right across from theirs which often ends in a day staring at deliciously crisp apples and juicy peaches.
This recipe makes a soft cookie with a little crunch to the edges. The flavor is more subtle than a ginger snap but equally soothing.
Here we go!
1 1/4 cup all-purpose flour
1/2 tsp baking soda
1/2 tsp baking powder
1/2 cup sugar
1/4 cup brown sugar
1/4 cup butter (room temperature)
1 8oz jar Peach Ginger Spread
1/4 tsp ginger powder
1/4 tsp salt
Preheat oven to 350 degrees Fahrenheit.
In a medium bowl, sift together flour, baking soda, baking powder, ginger, and salt. Set aside. In a large bowl, cream together butter and white sugar. Beat in Peach Ginger Spread and brown sugar. Mix in dry ingredients.
You can use a cookie dough scoop for uniform cookies or use two spoons to make drop cookies. Batter will expand slightly.
Bake for 15-18 minutes, until slightly golden around edges.
Note: we experimented with using a gluten free flour and vegan butter and found that the cookies spread significantly more and became more crispy.
Making this recipe? Be sure to tag us @smallbatchkitchen and let us know what you think!