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Tender and buttery cookies with a soft, slightly rustic crumb from cornmeal, juicy fresh peaches, and a subtle herbal note of thyme, finished with an optional powdered sugar glaze.

Ingredients

Scale
  • 1 cup all-purpose flour
  • 1/2 cup fine cornmeal
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 1/2 cup granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 tablespoon honey
  • 1 cup fresh peaches, diced small
  • 1 teaspoon fresh thyme leaves, lightly chopped
  • 1 cup powdered sugar (for glaze)
  • 2–3 tablespoons milk or cream (for glaze)
  • 1/2 teaspoon vanilla extract (for glaze)
  • Optional garnishes: extra peach slices, small thyme sprigs

Instructions

  1. Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. Dice peaches into small, uniform pieces and blot with paper towels if very juicy.
  3. Whisk together flour, cornmeal, baking powder, baking soda, and salt in a medium bowl.
  4. Beat softened butter and granulated sugar in a large bowl for 2–3 minutes until pale and fluffy.
  5. Add egg, vanilla extract, and honey to the butter mixture and mix until smooth.
  6. Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined; avoid overmixing.
  7. Fold in diced peaches and chopped thyme gently, taking care not to crush the fruit.
  8. If dough feels too soft to handle, chill in the refrigerator for about 10 minutes.
  9. Scoop about 2 tablespoons of dough per cookie onto the baking sheet, spacing about 2 inches apart, and lightly press each mound.
  10. Bake for 15–18 minutes until edges are lightly golden and centers look set but still soft.
  11. Let cookies rest on the baking sheet for a few minutes, then transfer to a wire rack to cool completely.
  12. Whisk powdered sugar with 2–3 tablespoons milk or cream and vanilla extract until smooth and pourable; adjust consistency as needed.
  13. Drizzle or brush glaze over fully cooled cookies; garnish with peach slices and thyme sprigs if desired; let glaze set.

Notes

Pick peaches that are ripe but still firm to avoid excess moisture in the dough., If dough is too soft, chilling for about 10 minutes improves handling and cookie shape., Store baked cookies in an airtight container at room temperature for up to 2 days or refrigerate up to 4 days; reheat briefly in microwave to restore softness.

Nutrition

Find it online: https://margorecipes.com/peach-and-thyme-cornbread-cookies-with-fresh-peaches/