Peach Cobbler Cookies with Crown Royal Peach Glaze 
Ingredients:
For the Cookies:
1 cup unsalted butter, softened
1 ½ cups granulated sugar
1 large egg
1 tsp vanilla extract
2 ½ cups all-purpose flour
1 tsp baking soda
½ tsp salt
1 tsp cinnamon
1 cup diced fresh or canned peaches (drained if canned)
For the Crumble Topping:
½ cup all-purpose flour
¼ cup brown sugar
¼ cup granulated sugar
½ tsp cinnamon
4 tbsp unsalted butter, melted
For the Crown Royal Peach Glaze:
1 cup powdered sugar
2–3 tbsp Crown Royal Peach whiskey
1–2 tbsp milk or heavy cream (adjust for desired consistency)
Directions:
Prepare the Cookie Dough:
Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a large bowl, cream the butter and sugar until light and fluffy. Add the egg and vanilla extract, mixing until smooth.
In a separate bowl, whisk together the flour, baking soda, salt, and cinnamon. Gradually add the dry ingredients to the wet ingredients and mix until combined.
Gently fold in the diced peaches. Chill the dough for 15–20 minutes.
Make the Crumble Topping:
In a small bowl, mix together the flour, brown sugar, granulated sugar, and cinnamon. Stir in the melted butter until crumbly. Set aside.
Assemble the Cookies:
Scoop 2 tablespoons of cookie dough onto the prepared baking sheet, spacing the cookies 2 inches apart.
Press a small amount of the crumble topping onto each cookie.
Bake:
Bake for 12–15 minutes, or until the edges are golden brown. Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack.
Make the Crown Royal Peach Glaze:
In a bowl, whisk together powdered sugar, Crown Royal Peach whiskey, and milk until smooth. Adjust consistency as needed.
Glaze the Cookies:
Drizzle the glaze over the cooled cookies and let it set for a few minutes.
Serve:
Enjoy these indulgent cookies with a warm peach flavor and a boozy twist! Perfect for a special dessert or treat.
