Classic Peach Upside Down Cookies

Here is my favorite peach upside down cookie recipe, with a soft, thick sugar cookie base, a buttery cinnamon streusel topping, and caramelized peach slices that get perfectly jammy in the oven.

These cookies are a fun twist on the classic pineapple upside down cake, but way easier to serve at parties or pack in lunchboxes. My kids love helping me arrange the peach slices on top before they bake, and honestly, they disappear faster than any batch of regular cookies I make.

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What Kind of Peaches Should I Use?

Fresh peaches are definitely the way to go for these cookies, and you’ll want to look for ones that are ripe but still firm enough to slice cleanly. If your peaches are too soft, they’ll release too much juice during baking and make your cookies soggy. Yellow peaches and white peaches both work great here, so just grab whichever look best at your store or farmers market. When you’re slicing them, aim for pieces that are about 1/8 to 1/4 inch thick so they bake evenly and don’t overpower the cookie base.

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Options for Substitutions

These cookies are pretty forgiving when it comes to swaps, so here are some options if you’re missing an ingredient:

• Cream of tartar: If you don’t have cream of tartar, you can use 2 teaspoons of baking powder instead. Just reduce the baking soda to 1/2 teaspoon to keep the balance right.
• Buttermilk: No buttermilk? Mix 1 tablespoon of regular milk with 1/4 teaspoon of lemon juice or white vinegar and let it sit for 5 minutes before using.
• Peaches: Fresh peaches are ideal here, but you can use canned peaches in a pinch – just make sure to drain them really well and pat them dry with paper towels so your cookies don’t get soggy. Nectarines also work great and don’t need peeling.
• Brown sugar: Out of brown sugar? Mix 1 cup of white sugar with 1 tablespoon of molasses for each cup you need. Or just use all white sugar, though you’ll lose some of that caramel flavor.
• Unsalted butter: If you only have salted butter on hand, go ahead and use it but skip the added salt in the recipe to avoid over-salting your cookies.

Watch Out for These Mistakes While Baking

The biggest mistake with upside-down cookies is flipping them too soon – if you try to invert them right out of the oven, the peaches will slide off and the caramel won’t stick, so wait the full 10-15 minutes for them to set properly.

Another common error is slicing your peaches too thick, which makes the cookies wobbly and hard to flip, so aim for slices about 1/8-inch thin for the best results.

Skipping the dough chilling step might seem tempting, but cold dough prevents the cookies from spreading too much and helps them hold their shape around the peach topping.

Finally, don’t press the dough balls too flat when placing them on the peaches – a gentle press is all you need, or the streusel topping will fall off and your cookies won’t have that nice domed shape.

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What to Serve With Peach Upside Down Cookies?

These cookies are pretty sweet and rich on their own, so they pair really well with a cold glass of milk or a hot cup of coffee. If you’re serving them for dessert, a scoop of vanilla ice cream on the side makes them feel extra special, especially while the cookies are still slightly warm. They’re also great alongside a fruit salad at a summer brunch or picnic, since the peach flavor complements other fresh fruits nicely. For an afternoon snack, I like to enjoy them with some iced tea or lemonade to balance out the sweetness.

Storage Instructions

Store: These cookies are best enjoyed within the first day or two since the fresh peaches can make them a bit softer over time. Keep them in an airtight container at room temperature for up to 2 days, or in the fridge for up to 4 days if you want them to last a bit longer.

Freeze: You can freeze the cookie dough before adding the peaches and streusel topping for up to 3 months. Just scoop the dough onto a baking sheet, freeze until solid, then transfer to a freezer bag. When you’re ready to bake, top with fresh peaches and streusel, and add a couple extra minutes to the baking time.

Serve: If your cookies have been in the fridge, let them sit at room temperature for about 10 minutes before serving. They taste amazing slightly warm, so you can pop them in a 300°F oven for 3-5 minutes to bring back that fresh-baked feel.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 3100-3400
• Protein: 35-40 g
• Fat: 145-160 g
• Carbohydrates: 425-450 g

Ingredients

For the dough:

• 3 cups flour (I always use King Arthur all-purpose flour)
• 2 tsp cream of tartar
• 1.5 tsp cornstarch
• 1 tsp baking soda
• 1/2 tsp cinnamon
• 3/4 tsp salt
• 1 cup butter (I like Kerrygold unsalted butter for this)
• 2/3 cup brown sugar
• 1/3 cup sugar
• 1 egg
• 1 egg yolk
• 1.5 tbsp buttermilk
• 1.5 tsp vanilla

For the streusel:

• 1/2 cup flour
• 1/3 cup brown sugar (packed firmly for a richer molasses flavor)
• 1 tsp cinnamon
• 1/4 tsp nutmeg
• 1/4 tsp salt
• 4 tbsp butter (cold and cut into 1/2-inch cubes)

For the base:

• 3 peaches (pitted and sliced into 1/2-inch thick wedges)
• 4 tbsp brown sugar

Step 1: Prepare the Dry Ingredients and Crumb Topping

• 3 cups flour
• 2 tsp cream of tartar
• 1.5 tsp cornstarch
• 1 tsp baking soda
• 1/2 tsp cinnamon
• 3/4 tsp salt
• 1/2 cup flour
• 1/3 cup brown sugar
• 1 tsp cinnamon
• 1/4 tsp nutmeg
• 1/4 tsp salt
• 4 tbsp butter

Combine 3 cups flour, 2 tsp cream of tartar, 1.5 tsp cornstarch, 1 tsp baking soda, 1/2 tsp cinnamon, and 3/4 tsp salt in a bowl and whisk together.

In a separate bowl, combine 1/2 cup flour, 1/3 cup packed brown sugar, 1 tsp cinnamon, 1/4 tsp nutmeg, and 1/4 tsp salt.

Add 4 tbsp cold butter (cut into 1/2-inch cubes) to this topping mixture and use a fork to break the butter into the dry ingredients until it resembles coarse crumbs with pea-sized pieces.

Cover and refrigerate the crumb topping while you prepare the cookie dough.

Step 2: Cream Butter and Sugars, Then Add Wet Ingredients

• 1 cup butter
• 2/3 cup brown sugar
• 1/3 cup sugar
• 1 egg
• 1 egg yolk
• 1.5 tbsp buttermilk
• 1.5 tsp vanilla

In a large bowl, beat 1 cup butter with 2/3 cup brown sugar and 1/3 cup sugar for 2-3 minutes until light and fluffy.

Add 1 egg, 1 egg yolk, 1.5 tbsp buttermilk, and 1.5 tsp vanilla, mixing until fully combined and smooth.

This creates an emulsified, creamy base that will help bind your dough and develop tender cookies.

Step 3: Combine Dough and Chill

• wet ingredient mixture from Step 2
• dry ingredient mixture from Step 1

Add the dry ingredient mixture from Step 1 to the wet mixture from Step 2, stirring until just combined and no flour streaks remain.

Refrigerate the dough for 1 hour—this chilling is crucial because it allows the gluten to relax and prevents the dough from spreading too much during baking.

I find this resting time makes the cookies hold their shape beautifully and ensures they stay crispy on the outside.

Step 4: Prepare Peaches and Set Up Pan

• 3 peaches
• 4 tbsp brown sugar

While the dough chills, preheat your oven to 375°F.

Pit and slice 3 peaches into 1/2-inch thick wedges.

Prepare a parchment-lined baking sheet or ungreased baking sheet.

Arrange 12 small mounds of peach slices (3-4 slices per mound) on the sheet, spacing them about 2 inches apart.

Top each peach mound with 1/2 teaspoon brown sugar.

This creates pockets of caramelized peach that will form the “upside down” base when you flip the cooled cookies.

Step 5: Form Cookies with Crumb Topping

• chilled dough from Step 3
• chilled crumb topping from Step 1

Remove the chilled dough from the refrigerator and roll it into 12 balls, each roughly 1 inch in diameter.

Remove the chilled crumb topping from the refrigerator.

Gently flatten and press each dough ball into the crumb mixture, coating all sides generously, then place it crumb-side up directly onto each peach mound on the baking sheet.

The crumbs will toast beautifully while baking and add a delightful texture contrast.

Step 6: Bake and Cool

Bake for 11-13 minutes until the crumb topping is golden brown and the edges are set (the centers should still feel slightly soft).

Remove from the oven and let the cookies cool on the pan for 10-15 minutes—this resting time allows the peaches to set slightly so they hold together when you transfer the cookies.

After cooling, gently loosen each cookie with a spatula and carefully flip them onto a wire rack or serving plate so the caramelized peaches face up.

I like to let them cool completely upside down to keep that beautiful peach presentation intact.

Classic Peach Upside Down Cookies

Delicious Classic Peach Upside Down Cookies recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 35 minutes mins

Cook Time 1 hour hr 15 minutes mins

Total Time 1 hour hr 50 minutes mins

Servings 12 cookies

Calories 3250 kcal

Ingredients

  

For the dough

• 3 cups flour (I always use King Arthur all-purpose flour)
• 2 tsp cream of tartar
• 1.5 tsp cornstarch
• 1 tsp baking soda
• 1/2 tsp cinnamon
• 3/4 tsp salt
• 1 cup butter (I like Kerrygold unsalted butter for this)
• 2/3 cup brown sugar
• 1/3 cup sugar
• 1 egg
• 1 egg yolk
• 1.5 tbsp buttermilk
• 1.5 tsp vanilla

For the streusel

• 1/2 cup flour
• 1/3 cup brown sugar (packed firmly for a richer molasses flavor)
• 1 tsp cinnamon
• 1/4 tsp nutmeg
• 1/4 tsp salt
• 4 tbsp butter (cold and cut into 1/2-inch cubes)

For the base

• 3 peaches (pitted and sliced into 1/2-inch thick wedges)
• 4 tbsp brown sugar

Instructions

 

• Combine 3 cups flour, 2 tsp cream of tartar, 1.5 tsp cornstarch, 1 tsp baking soda, 1/2 tsp cinnamon, and 3/4 tsp salt in a bowl and whisk together. In a separate bowl, combine 1/2 cup flour, 1/3 cup packed brown sugar, 1 tsp cinnamon, 1/4 tsp nutmeg, and 1/4 tsp salt. Add 4 tbsp cold butter (cut into 1/2-inch cubes) to this topping mixture and use a fork to break the butter into the dry ingredients until it resembles coarse crumbs with pea-sized pieces. Cover and refrigerate the crumb topping while you prepare the cookie dough.
• In a large bowl, beat 1 cup butter with 2/3 cup brown sugar and 1/3 cup sugar for 2-3 minutes until light and fluffy. Add 1 egg, 1 egg yolk, 1.5 tbsp buttermilk, and 1.5 tsp vanilla, mixing until fully combined and smooth. This creates an emulsified, creamy base that will help bind your dough and develop tender cookies.
• Add the dry ingredient mixture from Step 1 to the wet mixture from Step 2, stirring until just combined and no flour streaks remain. Refrigerate the dough for 1 hour—this chilling is crucial because it allows the gluten to relax and prevents the dough from spreading too much during baking. I find this resting time makes the cookies hold their shape beautifully and ensures they stay crispy on the outside.
• While the dough chills, preheat your oven to 375°F. Pit and slice 3 peaches into 1/2-inch thick wedges. Prepare a parchment-lined baking sheet or ungreased baking sheet. Arrange 12 small mounds of peach slices (3-4 slices per mound) on the sheet, spacing them about 2 inches apart. Top each peach mound with 1/2 teaspoon brown sugar. This creates pockets of caramelized peach that will form the "upside down" base when you flip the cooled cookies.
• Remove the chilled dough from the refrigerator and roll it into 12 balls, each roughly 1 inch in diameter. Remove the chilled crumb topping from the refrigerator. Gently flatten and press each dough ball into the crumb mixture, coating all sides generously, then place it crumb-side up directly onto each peach mound on the baking sheet. The crumbs will toast beautifully while baking and add a delightful texture contrast.
• Bake for 11-13 minutes until the crumb topping is golden brown and the edges are set (the centers should still feel slightly soft). Remove from the oven and let the cookies cool on the pan for 10-15 minutes—this resting time allows the peaches to set slightly so they hold together when you transfer the cookies. After cooling, gently loosen each cookie with a spatula and carefully flip them onto a wire rack or serving plate so the caramelized peaches face up. I like to let them cool completely upside down to keep that beautiful peach presentation intact.