Soft peach cobbler cookies filled with spiced peaches, crumble topping, and vanilla glaze.

Scale

3 cups fresh peaches, peeled and diced

1/3 cup granulated sugar

1/4 teaspoon cinnamon

1/8 teaspoon nutmeg

Pinch of salt

1 teaspoon lemon juice

1 1/2 teaspoons cornstarch

1 tablespoon water

3 cups all-purpose flour

1 teaspoon baking powder

1/4 teaspoon baking soda

1 1/4 teaspoons salt

1 1/2 teaspoons cinnamon

1/2 teaspoon nutmeg

1 cup butter, cold and cubed

3/4 cup light brown sugar

1/2 cup granulated sugar

2 large eggs

2 teaspoons vanilla extract

1/4 cup melted butter

1/3 cup brown sugar

1/2 cup flour

3/4 teaspoon cinnamon

1/3 cup powdered sugar

1–2 tablespoons milk

1/4 teaspoon vanilla extract

1. Cook peaches with sugar, spices, salt, and lemon juice for 10 minutes.

2. Mix cornstarch with water and stir in. Simmer until thickened and cool.

3. Whisk dry ingredients.

4. Beat butter and sugars until fluffy. Add eggs and vanilla.

5. Combine dry and wet mixtures.

6. Scoop dough and indent centers. Chill 20 minutes.

7. Bake at 375°F for 12–15 minutes. Cool.

8. Prepare crumble and bake 8 minutes.

9. Fill cookies with peach mixture.

10. Top with crumble and drizzle glaze.

Use ripe peaches for best flavor.

Chill dough to prevent spreading.

Store refrigerated.