Combine diced peaches with granulated sugar, brown sugar, lemon juice, cinnamon, and nutmeg in a saucepan over medium heat.

Cook for about six minutes until it bubbles and becomes fragrant.

In a separate bowl, stir together corn starch and water until dissolved.

Add this mixture to the peach filling and cook for an additional minute to thicken.

Stir in the vanilla extract and let the mixture cool in the fridge.

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

Add the vanilla extract and eggs, mixing until fully incorporated.

Gradually sift in the dry ingredients – all-purpose flour, baking soda, baking powder, salt, cinnamon, and nutmeg – and mix until a soft dough forms.

Chill the dough in the refrigerator for about 30 minutes.

Once the dough is chilled, use a cookie scoop or your hands to form small balls of dough.

Place them on a parchment-lined baking sheet and chill them again while preparing the crumble.

Preheat your oven to 350°F.

In a medium bowl, melt some salted butter and mix it with brown sugar, granulated sugar, flour, cinnamon, and nutmeg until crumbly.

Spread the mixture on a baking sheet and toast for about 10 minutes or until golden brown. Remove from the oven and cool slightly.

Preheat your oven to 350°F if turned off.

Roll each chilled dough ball in cinnamon sugar (a mix of granulated sugar and cinnamon) before placing them on the baking sheet.

Bake for 11-13 minutes, or until the edges are slightly golden.

Allow the cookies to cool.

In a small bowl, mix powdered sugar, vanilla extract, a pinch of cinnamon, and milk until you reach your desired glaze consistency.

Once the cookies have cooled, slice them in half horizontally and fill with the chilled peach filling.

Sprinkle the top with the crumble and drizzle with the glaze.

Enjoy immediately for the best flavor and texture, or store in an airtight container for up to 4-5 days.