Make the Peach Filling:

1. Add diced peaches, both sugars, lemon juice, cinnamon, and nutmeg to a medium saucepan over medium heat.
2. Cook for 6 minutes, stirring occasionally—the mixture will get quite bubbly!
3. In a small bowl, stir together the cornstarch and water to create a slurry, then stir this into the peach mixture.
4. Cook for just 1 minute more, then remove from heat immediately.
5. Stir in the vanilla extract.
6. Transfer to a medium bowl and cool completely in the refrigerator.

Make the Cookie Dough:

1. In a large bowl, cream the softened butter with an electric mixer on medium-high speed until smooth.
2. Add both sugars and mix until creamed together with the butter, about 1 minute.
3. Add the vanilla and eggs, mixing until just combined (don’t overmix!).
4. In a separate bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
5. Add these dry ingredients to your wet mixture and mix until a dough forms.
6. Chill the dough for 30 minutes to make it easier to handle.

Scoop & Chill the Dough:

1. Using a large cookie scoop, portion the dough into balls (about 55 grams each).
2. Place in an airtight container and chill in the refrigerator for at least 3 hours (or up to 48 hours), OR freeze for 2 hours.

Make the Crumble:

1. Preheat your oven to 350°F while the cookie dough chills.
2. In a medium bowl, melt the butter.
3. Stir in the brown sugar, granulated sugar, flour, and cinnamon until a crumbly mixture forms.
4. Spread the mixture onto a parchment-lined baking sheet.
5. Bake for 12-14 minutes until deep golden brown.
6. Allow to cool completely, then break into smaller pieces with a metal spatula.

Bake the Cookies:

1. Preheat your oven to 350°F and line cookie sheets with parchment paper.
2. In a small bowl, mix together the sugar, cinnamon, and nutmeg for coating.
3. Roll each chilled dough ball in this cinnamon-sugar mixture.
4. Place about 6 cookies on each sheet, leaving plenty of room for spreading.
5. Bake for 11-13 minutes. The edges should look and feel set when tapped, while the centers remain slightly puffy.
6. Immediately after removing from the oven, place a round cutter around each cookie and swirl to “scoot” them into perfect circles (this creates those beautiful bakery-style edges!).
7. Let rest on the cookie sheet for 1-2 minutes, then press an indent into the centers using the back of a tablespoon.
8. Allow cookies to cool a few more minutes on the sheet before transferring to a wire rack to cool completely.

Prepare the Glaze (Optional):

1. In a small bowl, whisk together powdered sugar, vanilla, and a tiny pinch of cinnamon.
2. Add milk one tablespoon at a time until you reach your desired consistency (I like mine on the runnier side!).

Assemble the Cookies:

1. Spoon the cooled peach filling into the indent of each cookie.
2. Sprinkle with crumble topping.
3. Drizzle with glaze if using.