1-Getting ready to bake these peach cobbler cookies is an exciting process that brings out the best in fresh fruit and spices. Start by preparing the peach filling on the stovetop, which only takes a few minutes and infuses the cookies with that signature fruity goodness. To prepare the filling, cook 4 large ripe peaches (diced, about 4 cups) with 1/4 cup granulated sugar, 1/4 cup plus 1 tablespoon light brown sugar (packed), 3/4 teaspoon cinnamon, 1/4 teaspoon nutmeg, and 1 teaspoon lemon juice over medium heat for about 6 minutes.

2-Then, stir in a mixture of 2 teaspoons cornstarch and 2 teaspoons water and cook for an additional minute. Remove from heat, add 1/2 teaspoon vanilla extract, and let it cool completely in the refrigerator. For the cookie dough, cream 1 cup salted butter (room temperature) with 1 cup granulated sugar and 1/2 cup light brown sugar (packed) until fluffy. Add 1 1/2 teaspoons vanilla extract and 2 large eggs, mixing well, then incorporate 3 cups all-purpose flour (390 grams, spooned and leveled), 1 teaspoon baking soda, 1 teaspoon baking powder, 1/4 teaspoon salt, 1 1/2 teaspoons cinnamon, and 1/2 teaspoon nutmeg until the dough forms. Chill the dough for 30 minutes.

3-Scoop the dough into 55-gram balls and chill airtight for at least 3 hours or up to 48 hours. Make the crumble by combining 1/4 cup melted salted butter, 1/3 cup packed light brown sugar, 1/2 cup plus 1 tablespoon all-purpose flour, and 3/4 teaspoon cinnamon, then bake at 350°F (175°C) for 12-14 minutes until golden and let it cool. Preheat your oven to 350°F (175°C). Roll the dough balls in a mixture of 1/2 cup granulated sugar, 2 teaspoons cinnamon, and 1/8 teaspoon nutmeg, place them on lined baking sheets spaced apart, and bake for 11-13 minutes until edges are set and centers are slightly underdone.

Shaping and Assembling: Shape the cookies into circles if desired, then press an indent with the back of a spoon. Cool on a wire rack. If using glaze, mix 1/3 cup powdered sugar, 1/4 teaspoon vanilla extract, a pinch of cinnamon, and 1 to 2 tablespoons milk until smooth. To assemble, spoon the peach filling into the cookie indent, sprinkle the crumble on top, and drizzle the glaze if preferred. Cookies can be served immediately or stored in the refrigerator for 4-5 days.