1-Start by preparing the peach filling. Cook 4 large ripe peaches (diced) 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 until bubbly.

2-Mix 2 teaspoons corn starch with 2 teaspoons water, add it to the peach mixture, and cook for 1 more minute until thickened. Remove from heat and stir in 1/2 teaspoon vanilla extract, then chill until completely cool.

3-Next, make the cookie dough. Cream 1 cup softened salted butter with 1 cup granulated sugar and 1/2 cup light brown sugar (packed), then add 1 and 1/2 teaspoons vanilla extract and 2 large eggs.

4-Mix in 3 cups all-purpose flour (spooned and leveled or weighed), 1 teaspoon baking soda, 1 teaspoon baking powder, 1/4 teaspoon salt, 1 and 1/2 teaspoons cinnamon, and 1/2 teaspoon nutmeg to form a soft dough. Chill the dough for 30 minutes.

5-Scoop the dough into approximately 55-gram balls and roll in a mixture of 1/2 cup granulated sugar, 2 teaspoons cinnamon, and 1/8 teaspoon nutmeg. Chill the balls in an airtight container for at least 3 hours or up to 48 hours.

6-Prepare the crumble by mixing 1/4 cup melted salted butter with 1/3 cup light brown sugar (packed), 1/2 cup plus 1 tablespoon all-purpose flour, and 3/4 teaspoon cinnamon. Bake at 350°F for 12-14 minutes until deep golden brown, then cool and break into small pieces.

7-Bake the cookies at 350°F for 11-13 minutes until the edges are set. Shape them into circles right away and create an indent in each center. Cool on a wire rack.

8-Optionally, whisk together 1/3 cup powdered sugar, 1/4 teaspoon vanilla extract, a pinch of cinnamon, and 1 to 2 tablespoons milk for the glaze. Assemble by spooning the peach filling into the indents, topping with crumble, and drizzling glaze if desired.