Add diced peaches, sugars, lemon juice, cinnamon, and nutmeg to a medium saucepan over medium heat. Cook for 6 minutes. Stir the corn starch and water together in a small bowl and stir into the peach mixture. Cook for 1 minute, then remove from the heat and stir in the vanilla. Transfer to a medium bowl to cool completely in the fridge.

This can be done up to 3 days ahead. Store in a jar in the fridge.

In a large bowl, cream the softened butter with an electric mixer on medium-high speed. Add the sugars and mix until creamed together with the butter, about 1 minute. Add the vanilla and eggs, mix until just combined. Add dry ingredients, mix until a dough forms. Chill for 30 minutes.

Dough can be balled and frozen for 1-2 months before using. Thaw in the fridge overnight before baking.

Scoop the dough into balls 55 grams in size with a large cookie scoop and place in an airtight container to chill.

Chill in the fridge for at least 3 hours, in the freezer for 2 hours, or in the fridge for up to 48 hours.

Preheat the oven to 350° F. Melt the butter in a medium mixing bowl. Stir in remaining streusel ingredients until crumbly. Crumble into small pieces on a parchment-lined pan and bake for 12-14 minutes.

This can be made 1-2 days ahead. Store in a container at room temp.

Preheat your oven to 350° F. Line cookie sheets with parchment paper or silicone baking mats. Stir together sugar and spices for coating. Roll the dough balls in the cinnamon sugar mixture.

Place about 6 cookies on each sheet, bake for 11-13 minutes, then immediately place a round cutter around the outside of each cookie.

Whisk together glaze ingredients. Adjust consistency with more milk as needed.

Spoon peach cobbler filling into cooled cookies, sprinkle on the crumble, and drizzle over the glaze.

Enjoy immediately once assembled! Store cookies in an airtight container in the fridge for 4-5 days.