Soft, buttery cookies bursting with warm peach pie flavor, topped with a golden sugar crust for a delightful sweet treat.

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Preheat oven to 350 °F (175 °C). Line a baking sheet with parchment paper.
In a bowl, whisk together flour, baking powder, and salt.
In another bowl, cream butter with granulated and brown sugars until light and fluffy, about 2–3 minutes.
Add egg and vanilla; beat until well combined.
Gradually mix in dry ingredients until just combined.
Stir in peach preserves or chopped peaches until evenly distributed.
Scoop heaping tablespoons of dough onto prepared baking sheet, spacing about 2 inches apart.
Sprinkle each cookie with coarse sugar, if using.
Bake for 12–14 minutes, until edges are lightly golden and centers are set.
Cool on baking sheet for 5 minutes, then transfer to wire rack to cool completely.

Use room-temperature butter and egg for better texture.
Fresh peaches? Toss chopped fruit in a teaspoon of flour to prevent soggy cookies.
Cookie dough can be chilled for 15 minutes to reduce spreading.
Store cooled cookies in an airtight container at room temperature for up to 3 days.