Warm Pear Soft Cookies (Printable Version)

Soft, spiced treats blending juicy pears with warm vanilla notes for a cozy bite.

# What You'll Need:

01 - 2 ripe pears, peeled, cored, and finely diced

02 - 2 cups all-purpose flour (250 g)

03 - 1 tsp baking powder

04 - 1/2 tsp baking soda

05 - 1/2 tsp salt

06 - 1/2 tsp ground cinnamon

07 - 1/4 tsp ground nutmeg

08 - 1/2 cup unsalted butter, softened (115 g)

09 - 3/4 cup packed light brown sugar (150 g)

10 - 1/4 cup granulated sugar (50 g)

11 - 1 large egg

12 - 1 tsp vanilla extract

01 - Set oven to 350°F. Line two baking sheets with parchment paper.

02 - Whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg in a medium bowl.

03 - In a large bowl, beat butter, brown sugar, and granulated sugar until light and fluffy, about 2 minutes.

04 - Add egg and vanilla extract to the creamed mixture and mix until fully combined.

05 - Gradually add dry ingredient mix to wet blend, stirring gently until just combined.

06 - Carefully fold diced pears into the batter, ensuring even distribution without overmixing.

07 - Drop tablespoon-sized scoops of dough onto prepared sheets, spacing them approximately 2 inches apart.

08 - Bake for 13 to 15 minutes, until edges turn golden and centers are set.

09 - Allow cookies to rest on baking sheets for 5 minutes before transferring to a wire rack to cool slightly. Serve warm.

01 -

They're impossibly soft and stay that way for days—a texture that feels like a little hug in cookie form.
The pears add natural sweetness and moisture, so you don't need to oversweeten them, making them feel a bit more elegant than typical sugar cookies.
They come together in under an hour from start to finish, perfect for when you want something homemade without spending your whole afternoon in the kitchen.

02 -

Don't skip the cooling time on the baking sheet. I learned this the hard way when I tried to move them too early and they fell apart. Those 5 minutes are crucial for structural integrity.
Room temperature ingredients truly do make a difference. Cold butter and eggs don't incorporate smoothly, which can lead to a denser, less tender cookie. Plan ahead and let them sit on the counter.
The pears need to be ripe but not mushy. Overripe pears will make the dough soggy and the cookies will spread too much. Aim for pears that have just a bit of give when you press them gently.

03 -

If your oven runs hot, start checking the cookies at 12 minutes. Every oven is different, and a minute or two can be the difference between perfectly tender and slightly overbaked.
The pears should be diced small and fine. The smaller the pieces, the more evenly they distribute throughout the dough, and the better each cookie tastes.
Brown sugar can harden over time. If yours is lumpy, soften it by placing it in a container with a slice of bread for a day, then remove the bread. This makes it easier to work with and ensures your dough is smooth and well-combined.