• Preheat the oven to 350 and line a baking sheet with parchment paper. Set aside.

Snickerdoodle Cookies

• In a large mixing bowl, cream together the butter, brown sugar, and granulated sugar.
• Add in egg, egg yolk, and vanilla extract. Mix until well combined.
• Next, add in flour, baking soda, cornstarch, and salt. Stir until fully incorporated.
• Cover and refrigerate dough while making the peach cobbler and crumb toppings.

Peach Cobbler Topping

• In a medium saucepan, combine peaches, sugar, lemon juice, cornstarch, and water.
• Cook over low-medium heat until peaches soften and sauce thickens.
• Remove from heat and let cool completely.

Crumb Topping

• In a small bowl, combine flour, brown sugar, granulated sugar, cinnamon, and salt.
• Add in cold, diced butter and using a fork or clean hands, mix the butter into the dry ingredients until well incorporated (should be a sand mixture that sticks together when squished)

Cinnamon Sugar

• In a small bowl, mix together the cinnamon and sugar.

Vanilla Glaze

• Combine the powdered sugar, milk, and vanilla in a small bowl. Set aside.
• Once the peach cobbler topping has cooled completely, remove cookie dough from the refrigerator.
• Using a 2 inch cookie scoop, roll dough into balls and then roll into the cinnamon sugar mixture. Place on a cookie sheet and using a rounded ½ teaspoon, press a small divot into the center of the dough balls.
• Add a heaping teaspoon of peach cobbler topping into the divot and then top with a generous amount of crumb topping.
• Bake in the preheated oven for 8-10 minutes or until the edges start to get slightly golden.
• Remove from the oven and let cool on the tray for 2-3 minutes before transferring to a wire cooling rack.
• Let cookies cool completely, then drizzle with vanilla glaze and enjoy.