In a pot, combine the peaches, 2 tbsp sugar, 0.5 tsp cinnamon, lemon juice, and salt. Cook over medium heat until the peaches are juicy and starting to thicken (about 15-20 minutes). Mash them until jammy and stir in the cornstarch slurry. Cook for another 2 minutes. Transfer to a bowl and cool.

Cream together the butter, cream cheese, sugar, and brown sugar until light and fluffy. Then, mix in the egg, egg yolk, and vanilla.

Gradually mix in the flour, baking powder, and salt until just combined. Chill the dough in the fridge for 30 minutes to firm it up.

In a small bowl, mix the coarse cane sugar and 0.75 tsp cinnamon.

Scoop 2 tbsp-sized balls of dough into the sugar mixture, coating them well. Place on a parchment-lined tray, leaving 1-2 inches apart.

Use the back of a measuring spoon to make an indent in each dough ball. Fill with a teaspoon of peach filling. Chill in the freezer for 3-4 hours (overnight is best).

Preheat the oven to 350°F/180°C. For the topping, mix together melted butter, light brown sugar, granulated sugar, 0.5 cup flour, and 0.75 tsp cinnamon until crumbs form. Bake on a parchment-lined sheet for 12-15 minutes until golden brown. Cool, then break into smaller pieces.

Press cinnamon crumbs on top of each cookie. Bake for 12-13 minutes. Once out of the oven, sprinkle with more crumbs. Cool on a wire rack completely.

Whisk together powdered sugar, milk, and vanilla until smooth. Spoon a little more peach filling on top of cookies and drizzle glaze over them. Enjoy!