In a pot, combine the peaches, sugar, cinnamon, lemon juice, and salt. Cook over medium heat until fragrant and thickened, about 15-20 minutes.

Mash the peaches until you get a jammy consistency. Stir in the cornstarch slurry and cook for another 2 minutes. Transfer to a bowl and cool.

In a mixing bowl, cream the butter, cream cheese, granulated sugar, and brown sugar until light and fluffy.

Mix in the egg, egg yolk, and vanilla extract.

Fold in the flour, baking powder, and salt until just combined.

Place the dough in the fridge for about 30 minutes to make scooping easier.

Combine the coarse sugar and cinnamon in a small bowl. Scoop dough into 2 tbsp balls and toss them in the cinnamon-sugar. Place on a parchment-lined tray about 1-2 inches apart.

Press the center of each cookie ball down using a round measuring spoon. Fill each with a heaping teaspoon of your peach mixture.

Chill in the freezer for at least 3-4 hours (overnight is even better!).

Preheat your oven to 350°F (180°C).

For the crumb topping, combine all crumb ingredients until crumbly. Bake crumb on a parchment-lined sheet for 12-15 minutes, or until golden brown. Cool before breaking into small pieces.

Bake the cookie tray for 12-13 minutes, spaced 2-3 inches apart.

Pull them out of the oven, sprinkle with more cinnamon crumbs, and let cool on a wire rack before removing.

As the cookies cool, whisk together the powdered sugar, milk, and vanilla extract for a smooth glaze.

Drizzle over cookies, add a spoonful of peach filling on top, and dig in!