H3art of the Home

These Peach Pie Sourdough Cookies take everything you love about a warm slice of peach pie, the buttery crumble, the gooey cinnamon-spiced filling, that perfect balance of sweet and tangy and transform it into a handheld cookie that ferments overnight for the most incredible depth of flavor.

The magic here is in the upside-down construction. You build these cookies bottom-up: a fermented crumble base (yes, your sourdough starter goes in the crumble too), a layer of homemade peach pie filling with fresh ginger, and a soft sourdough cookie dough that seals everything together. When you flip them after baking, you get this gorgeous marbled effect where the golden crumble and jewel toned peaches peek through.

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What Makes These Peach Pie Cookies Different

Unlike traditional cookies where you just scoop and bake, these sourdough peach pie cookies use a 12-24 hour fermentation period that develops complex notes in both the cookie base and the crumble topping. The active sourdough starter isn’t just for flavor, it creates a tender, almost shortbread like texture that melts in your mouth.

The peach filling is cooked on the stovetop until it reaches that perfect pie like consistency. Fresh ginger is the secret ingredient here. It transforms ordinary peach flavor into something that tastes like the best peach pie you’ve ever had, warm, spiced, and deeply aromatic without being overpowering.

Tips Before You Start

Choose the right peaches. Ripe but firm peaches work best. You want them fragrant and yielding slightly to pressure, but not mushy. The broiler peeling method I share in the recipe makes quick work of removing skins, though you can absolutely leave them on—they soften beautifully during cooking and add gorgeous color.

Plan for the fermentation. These are a two-day recipe, but most of that time is hands-off. Day one takes about 30 minutes of active work, then everything chills overnight. Day two is assembly and baking. However you can mix everything and assemble after 4 hours.

Don’t skip the cooling time. I know it’s tempting to flip these cookies while they’re still warm, but the peach filling needs time to set. That cornstarch-and-natural-pectin combo creates a stable, sliceable layer that won’t be sticky, but only if you let it cool completely.

Frequently Asked Questions

Can I use frozen peaches instead of fresh?

Yes! Cook them from frozen. You may need to reduce cooking time by a few minutes since frozen peaches break down faster than fresh.

Can I make the peach filling ahead of time?

Absolutely. The filling keeps refrigerated for up to 4 days. In fact, cold filling is easier to work with during assembly since it holds its shape better.

My sourdough starter isn’t very active. Will these still work?

For best results, use starter that’s been fed within the past 4-12 hours and shows signs of activity (bubbles, risen volume). The fermentation does more than add flavor, it also affects texture and easier digestibility. A sluggish starter will still produce tasty cookies, but the sourdough benefits won’t be as pronounced.

How do I store these cookies?

Store at room temperature in an airtight container for up to 2 days. After that, move them to the refrigerator where they’ll keep for another 3-4 days. Let refrigerated cookies come to room temperature for about 15 minutes before serving for best texture.

Why did my cookies spread too much?

This usually happens if the dough wasn’t chilled long enough or if your kitchen is very warm. Make sure the dough is cold and firm when you roll it out. If it starts getting soft and sticky during assembly, pop it back in the fridge for 10 minutes.

What’s the white chocolate drizzle for? Can I skip it?

The white chocolate adds sweetness and a pretty finish, but these cookies are delicious without it. You could also swap in a vanilla glaze made from powdered sugar and milk, or leave them plain to let the peach and sourdough flavors shine.

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More Sourdough Dessert Recipes You’ll Love

• Sourdough Croissants – My signature recipe with a 60-page recipe and guide
• Pull-Apart Caramel Apple Focaccia – Part of my viral Idle Hands series
• Cinnamon Roll Pull-Apart Focaccia – Over 7.5M views and counting

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Sourdough Cookie Base

• 120g active sourdough starter
• 113g unsalted butter, softened
• 80g powdered sugar
• 67g brown sugar
• 50g egg (1 large)
• 1 teaspoon vanilla extract
• 2.5g almond extract (optional)
• 270g all-purpose flour
• 2g baking powder
• 1/4 teaspoon salt
• 1/8 teaspoon cream of tartar

Fermented Crumble Topping

• 120g all-purpose flour
• 80g brown sugar
• 30g active sourdough starter
• 60g cold butter, cubed
• 3g salt
• 5g vanilla extract
• 30g powdered sugar
• 1/2 teaspoon cinnamon

Peach Pie Filling

• 350g fresh or frozen peaches, peeled and sliced (≈ 3-4 medium peaches)
• 47g granulated sugar
• 16g cornstarch
• 10g fresh lemon juice
• 1/4 teaspoon vanilla extract
• 1/4 teaspoon ground ginger
• 1/4 teaspoon cinnamon
• 1/8 teaspoon nutmeg
• Pinch of salt

Instructions

Day 1: Prepare Dough and Crumble for Fermentation

Make the cookie dough:

1. In a large bowl, cream together softened butter, powdered sugar, and brown sugar until light and fluffy
2. Add egg, vanilla extract, and almond extract (if using), mix well
3. Add sourdough starter and mix until combined
4. In a separate bowl, whisk together flour, baking powder, salt, and cream of tartar
5. Gradually add dry ingredients to wet ingredients, mixing until just combined
6. Wrap in plastic and refrigerate for 12-24 hours

Make the fermented crumble:

Hand Method:

1. In a medium bowl, mix flour, brown sugar, salt, powdered sugar, cinnamon, and sourdough starter
2. Add cold cubed butter and cut in using a pastry cutter or your fingers until mixture resembles coarse crumbs
3. Add vanilla and mix gently

Food Processor Method:(my preferred method)

1. Add flour, brown sugar, salt, powdered sugar, cinnamon, and sourdough starter to food processor
2. Pulse 3 to 4 times to combine dry ingredients
3. Add cold cubed butter and pulse 10-15 times in short bursts until mixture resembles coarse crumbs
4. Add vanilla and pulse 1-2 times just to incorporate
5. Pulse until all ingredients combine and you have a brown sugar type texture to your crumble. When you squeeze it together it should hold the shape but you can easily break it back apart. Go slowly, you don’t want it to turn into a dough.
6. Cover and refrigerate alongside the cookie dough for 12-24 hours

Day 2: Assembly and Baking

Prepare the peach pie filling:

1. Easy peach peeling method:

• Cut 3-4 medium peaches in half and remove pits
• Place cut-side down on a parchment-lined baking sheet
• Preheat broiler and position rack 6 inches from heat
• Broil for 1-2 minutes until skins blister slightly
• Remove and let cool for 1 minute, then peel skins off easily with your fingers
• Chop peeled peach halves into 1/4-inch thick pieces (325g total)

1. In a medium saucepan, combine sliced peaches (fresh or frozen), granulated sugar, lemon juice, vanilla extract, ground ginger, cinnamon, nutmeg, and salt
2. Cook over medium heat, stirring gently, for 10-12 minutes until peaches begin to soften and release their juices
3. Mix together cornstarch and 2 TBS of water, slowly pour into the peaches, stirring constantly
4. Continue cooking for 2-3 more minutes until mixture thickens and becomes glossy
5. Most peaches should soften but some can remain slightly firm for texture
6. Remove from heat and let cool completely (at least 45 minutes) cover with plastic wrap and refrigerate until cold for faster cooling
7. Note: The filling will be more liquid initially but will set beautifully as it cools, creating that perfect peach pie consistency

Prepare for assembly:

1. Preheat oven to 350°F (175°C)
2. Line a large baking sheet with parchment paper
3. Get your 2.5-3 inch circle cutter or wide mouth canning jar

Assemble the cookies:

1. Using your circle cutter as a guide, spread about 2 tablespoons of fermented crumble mixture on the parchment in circles. For a marbled look: Leave small gaps between crumble pieces so the peach filling can peek through and create a beautiful marbled effect when flipped.
2. Top each crumble circle with 1 rounded tablespoon of cooled peach pie filling, gently spread around the middle. Try to keep it from going over the edges of the crumble. For marbled effect: Let the peach filling naturally settle into the gaps between crumble pieces.
3. Roll out the fermented cookie dough on a floured surface to a rough rectangle, 12″x 10″, approximately 3/8″ inch thick
4. Using your circle cutter, cut out circles from the dough
5. Gently gather scraps, press together to form another rectangle, and continue cutting until all dough is used
6. Place each cookie circle on top of the crumble and peach layers
7. Gently press down to adhere, making sure the crumble and peach filling are under the outer cookie edges

Bake:

1. Bake for 18-22 minutes, until you can see dark golden browning on the bottom crumble edges
2. Remove from oven and let cool completely on the baking sheet

Letting the Filling Set:
After baking, the peach pie filling will continue to thicken and set as it cools. The natural pectin in peaches combined with the cornstarch will create a beautiful gel-like consistency that won’t be sticky to the touch. This cooling period is crucial – the filling transforms from a hot, liquid state to a stable, sliceable layer that holds its shape beautifully, just like a real peach pie slice.

Serve:
Serve immediately or store covered for up to 1 day. Place in the refrigerator after that.

Tips for Success

• Peach prep: Choose ripe but firm peaches.
• Gentle handling: Use a thin, flexible spatula to remove cookies from parchment to prevent breaking
• Complete cooling is crucial: Removing too early will cause the peach filling to move around and the cookies to fall apart
• Dough thickness matters: 3/8 inch thick ensures the cookie bakes through without being too thick or thin
• Fermentation time: 12-24 hours develops the best sourdough flavor in both the dough and crumble
• Assembly spacing: Leave about 2 inches between cookies on the baking sheet to allow for slight spreading. I can fit 6-8 on a half sheet pan

Yield

Makes approximately 12-15 individual cookies (depending on cutter size)

Total Time

• Prep: 45 minutes
• Fermentation: 12-24 hours
• Baking: 18-22 minutes
• Cooling: 1 hour+

Looking for more sourdough cookie inspiration? Check out my Sourdough Cherry Pie Cookies for another upside-down fruit cookie variation.

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Have questions about this recipe? Drop a comment below or send me a DM on Instagram @h3artofthehome. I love seeing your bakes, tag me when you make these!

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