Peach Cobbler Cookies with Jammy Center

Instructions:

1. Combine diced peaches, sugar, cornstarch, lemon juice, and cinnamon in a small saucepan over medium heat.
2. Simmer for 8–10 minutes, stirring frequently, until the mixture thickens into a jam-like consistency and the peaches are tender.
3. Remove from heat and transfer to a bowl. Let this cool completely in the fridge for at least 90 minutes before using.
4. Cream together softened butter, brown sugar, and white sugar using a mixer until light and fluffy (about 3 minutes).
5. Beat in the egg and vanilla extract until well combined.
6. In a separate bowl, whisk together flour, baking soda, cinnamon, nutmeg, and salt.
7. Gradually add the dry ingredients to the wet, mixing on low speed until just combined. Do not overmix.
8. Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
9. Scoop 2 tablespoons of dough and place on the sheet. Use your thumb to press a deep well into the center of each dough ball.
10. Bake for 10–12 minutes, or until the edges are a mahogany-colored gold but the centers remain soft.
11. Allow cookies to cool on the pan for 5 minutes before transferring to a wire rack.
12. While cookies are still slightly warm, spoon 1 tablespoon of the chilled peach filling into the center of each cookie.
13. Rub the flour, cold butter, brown sugar, and cinnamon between your fingertips until it looks like coarse sand. Sprinkle a pinch over each peach center.
14. Whisk the powdered sugar, heavy cream, and vanilla extract together and drizzle in thin lines across the top of the cookies.