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Peach Ring Sugar Cookies

My mom's favorite candy is peach gummy rings (she loves everything peach), so for mother's day this year I formulated this recipe for cookies that mimic her favorite candy since Luc chose a cookie monster card for her Mother's Day card. They are sweet-tart like the candies (and not to mention motherhood) thanks to the addition of lemon. They get their peach flavor from the use of freeze dried peaches in the glaze.



1/4 pound or 1/2 cup, room temperature Unsalted Butter

1/3 cup caster or regular Granulated Sugar

1 Egg Yolks, or 1 whole egg

1/4 teaspoon Baking Powder

1/4 teaspoon fine Kosher Sea Salt

1 teaspoons Vanilla

1 Lemon, zested and juice reserved for glaze.

1 1/4 cups All Purpose Flour


2 Tablespoons Sugar

1 Tablespoon Honey

1 Tablespoon Water

2 Tablespoons Butter

1 oz Freeze Dried Peaches

1 cup Powdered Sugar, sifted

3-4 Tablespoons Lemon Juice



  • Pre-heat oven to 350.

  • Beat butter until light and fluffy.

  • Beat sugar into butter until well incorporated and light.

  • Beat in egg yolks, baking powder, salt, lemon zest and vanilla.

  • Stir in flour until blended, careful not to overmix. If dough appears too dry and a teaspoon of water.

  • Roll dough to 1/4 and cut desired shapes.

  • Bake with at least 1/2 inch of space between cookies for 9-12 minutes (depending on if you like your sugar cookies browned.


  • In a blender, food processor or spice grinder, turn the freeze dried peaches to powder.

  • In a bowl whisk together powdered freeze dried peaches and powdered sugar.

  • To ensure a really smooth glaze, sift the powdered sugar mixture.

  • In a small saucepan melt butter with sugar and honey and water.

  • Cook until sugar is dissolved and the mixture lightly bubbles at the edges.

  • Slowly whisk butter mixture into the sifted powdered sugar mixture to ensure a smooth glaze adding lemon juice a little bit at a time until the glaze is the right consistency to coat the cookies.

  • Working quickly, spoon or pipe glaze over cookies on the a cooling rack.

  • Top glazed cookies with sprinkles if desired.

  • Allow to air dry, so that the glaze is set.

Makes 18-24 cookies, depending on cutout size.

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