Combine the diced peaches, granulated sugar, cinnamon, lemon juice, and salt in a pot. Cook over medium heat for 15-20 minutes until juicy and thick, mashing them into a jammy consistency.

Stir in the cornstarch slurry and cook for another 2 minutes. Set aside to cool.

Beat the room temperature butter, cream cheese, granulated sugar, and brown sugar until light and fluffy.

Mix in the large egg, egg yolk, and vanilla extract until everything combines.

Gradually add flour, baking powder, and salt. Mix until just combined.

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

In a small bowl, combine coarse sugar and cinnamon. Scoop 2 tbsp-sized balls of dough and roll them in the cinnamon sugar mixture.

Place them on a parchment-lined tray with 1-2 inches between each cookie.

Use the back of a round measuring spoon to make a well in the center of each cookie ball, and fill it with a heaping teaspoon of the peach filling. Chill these in the freezer for 3-4 hours (or overnight for best results!).

Preheat the oven to 350 F (180 C). Combine all crumb topping ingredients until you achieve a crumbly texture.

Bake on a parchment-lined baking sheet for 12-15 minutes, until golden brown.

Press some cinnamon crumbs on top of each cookie and bake for another 12-13 minutes.

Sprinkle more cinnamon crumb on top once out of the oven. Let cool completely on a wire rack.

In the meantime, whisk together powdered sugar, milk, and vanilla for the glaze.

Spoon a bit more peach filling into the centers, drizzle on that icing, and dig in!