Peach Cheesecake Cookies

Preheat oven to 350 F. Line a baking tray with parchment paper. Set aside.

In a medium bowl, combine the flour, baking powder, baking soda, spices and salt. Set aside.

In a large bowl, whisk together the melted butter and BOTH sugars.

Add the egg, egg yolk, and extracts. Whisk until combined.

Add in the dry mixture and mix until just combined.

Scoop the cookie dough and place onto the prepared pan with couple inches in between each dough ball. Slightly flatten each ball.

Bake for 9-11 minutes until the edges are slightly golden brown and the center no longer looks wet.

After removing from oven, allow the cookies to cool in the pan before transferring to a wire rack.

To make frosting:

In a large bowl, beat the unsalted butter and cream cheese until light and creamy.

Add in the powdered sugar. Beat until creamy.

Pipe or spread frosting on top of the cooled cookies!

To make peach topping:

In a saucepan, cook the diced peaches, sugar, lemon juice, and cornstarch (mixed with water) over medium heat, stirring occasionally, until soft. Set aside to cool before adding to the cookies.

Store in an airtight container in the refrigerator for 3-4 days.

Optional: drizzle some caramel sauce on top!