Peach Thumbprint Cookies feature a buttery shortbread-style cookie filled with peach pie filling and drizzled with a tasty cinnamon glaze. Think of them as tiny peach pies. And yes, they’re just as delicious as they sound!
I definitely hit a home run with these cookies. They’re surprisingly quick and easy to make, and the results are so worth it. This recipe was originally from Lucky Leaf, but it’s no longer available. Good thing you can find it here now!
I’ll admit, I was a little hesitant to try them at first. Some of the old reviews said the cookies were dry and the dough was tricky to work with. A few people were up in arms because the recipe didn’t include eggs, and thought it needed tweaking.
But the photo looked so good I had to try them anyway, and I’m glad I did. They turned out great! I found the cookie dough easy to work with, and the cookies were perfectly tender. I love when a recipe surprises me like that.
Funny story, the first time I made these for the blog Lee called and I told him I was making something he’d definitely love (if they turned out). When he got home, they were cooling on the racks and he hovered in the kitchen like a hawk until I finished glazing them.
I had to stop and pick out a few perfect ones to photograph before he dove in. I had a couple too—and honestly? I was even impressed with them. They are so good.
This post was originally published in December 2016 and updated in August 2025 with helpful tips and fresh new photos to make it even more user-friendly. I also adjusted the glaze recipe for a thicker consistency that’s better for drizzling.
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Ingredient Photo
Ingredient Notes
- Butter: I use unsalted butter, but salted butter should work just fine if that’s what you have on hand.
- Margarine: This is made mostly from vegetable oils. Brands like Imperial or Blue Bonnet work well here.
- Flour: All-purpose flour is my go-to for this recipe.
- Powdered Sugar: Also called confectioner’s sugar. It helps give the cookies that tender, melt-in-your-mouth texture. I haven’t tested this recipe with granulated sugar, so I’m not sure how it would turn out.
- Vanilla: I use pure vanilla extract, but vanilla flavoring should work just fine in a pinch.
- Peach Pie Filling: I like using pie filling because it has nice chunks of fruit. You can substitute peach preserves if that’s what you have.
- Glaze: A simple mix of powdered sugar, cinnamon, vanilla, and milk gives these cookies a flavorful finish.
Step-By-Step Instructions (with photos)
See recipe card below for complete directions with amounts.
Step 1: Cream the butter and margarine together in a large bowl with and electric mixer.
Step 2: Stir in the flour, powder sugar and vanilla with a spoon.
Step 3: Roll into 2″ balls and place onto cookie sheets.
Step 4: Make an indentation in the center of each cookie.
Step 5: Fill with pie filling and bake 12-15 minutes. Let cool on a wire rack.
Step 6: Mix the ingredients for the glaze in a small bowl, drizzle over cooled cookies.
Storage
Store cookies in an airtight container at room temperature for several days. Like most homemade baked goods, they’re best enjoyed within a couple of days, as they begin to dry out after that.
Frequently Asked Questions
Absolutely. You can freeze the baked cookies (with or without glaze) for up to 2 months. Let them thaw at room temperature, or in the fridge, before serving.
Yes! Cherry, apple, raspberry, strawberry, or blueberry pie filling all work great. Just be sure to cut any large fruit chunks so they fit neatly in the indentation.
They’re tender, kind of like a soft shortbread thumbprint cookie with a fruity center and sweet glaze.
Using half butter and half margarine helps balance the rich flavor of dairy with the texture benefits of margarine, giving you the perfect soft, but not too greasy cookie.
Try These Fruity Desserts Next!
This five ingredient “salad” is what I like to call a healthier dessert.
Some other cookie recipes you might like:
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Peach Thumbprint Cookies
Ingredients
For the cookies:
- 1 stick butter
- 1 stick margarine
- ¾ cup powdered sugar
- 2 cups flour
- 1 tsp vanilla
- 1 can peach pie filling 21 oz
For the glaze:
- ¾ cup powdered sugar
- 1 tbsp milk
- ¼ tsp cinnamon
- ¼ tsp vanilla
Instructions
For the cookies:
- Preheat oven to 325°. Coat 2 cookie sheets with cooking spray.
- In a large bowl, cream butter and margarine with a hand-held electric mixer until fluffy.1 stick butter, 1 stick margarine
- With a spoon, stir in powdered sugar, flour, and vanilla and mix until combined.¾ cup powdered sugar, 2 cups flour, 1 tsp vanilla
- Roll into 2″ balls and place onto cookie sheets.
- Make an indentation in the center of each cookie. Fill with pie filling.1 can peach pie filling
- Bake 12-15 minutes. Let cool on a wire rack.
For the glaze:
- Sift powdered sugar into a small bowl. Add milk, cinnamon, and vanilla; mix until smooth.¾ cup powdered sugar, 1 tbsp milk, ¼ tsp cinnamon, ¼ tsp vanilla
- Spoon into a plastic bag, snip off a corner and drizzle glaze over cooled cookies.
Can you used 2 sticks of butter instead of 1 butter and 1 margarine?
I recommend using 1 stick of each to get the right consistency.
Can’t wait to try these!
I made these especially with Lee in mind and they were a big hit! He hovered around the kitchen waiting for me to take pictures so he could eat them. I ended up giving him some before I took pictures.
These look soooo good!
Thanks Josh!
These mini peach pies are absolutely adorable and so perfect for the holidays, Mindy.
Merry Christmas and Happy 2017!
Angie