• In a medium bowl, mix the flour, baking soda, cinnamon, cornstarch, and salt together. Set aside.
  3 cups All-purpose flour, 1 tsp Baking soda, 1 tsp Ground cinnamon, 1 tsp Cornstarch, 1 tsp Salt
• Using a mixer in a large bowl, beat the butter, brown sugar, and sugar on high speed for 2 minutes. It will be pale and fluffy.
  1 cup Unsalted butter, 1 cup Brown sugar, 1/2 cup White granulated sugar
• Add in the eggs, vanilla, and honey. Mix on medium speed until combined. Add the dry ingredients and mix on low until just combined.
  1 tsp Pure vanilla extract, 1 tsp Honey, 2 Large eggs
• Preheat the oven to 350℉. Line two cookie sheets with parchment paper. Let the cookie dough sit for 10 minutes to help to prevent spreading.
• Use a large cookie scoop (2oz) to scoop the cookie dough ball. Place 6 cookie dough balls per cookie sheet.
• Bake for 12-14 minutes. Bake until the edges are lightly golden. Let it sit for 2 minutes, take a teaspoon press it 3-4 times in the center of the cookie to create the indent.
• Place cookies on cookie sheet to cool completely.

Cinnamon Sugar

• Combine sugar and cinnamon into a bowl wide enough to dunk the cookies in. Use a pastry brush to lightly brush butter on the cookie. Dunk the cookie in cinnamon sugar, it needs to be fully coated on the top. Do this to all the cookies.
  2 TBSP Unsalted butter, 1/2 cup White granulated sugar, 2 tsp Ground cinnamon

Peach Pie Filling

• You can make this 1-3 days ahead of time. Start by peeling and cubing fresh peaches. If frozen, then just cube them.
  4 Peaches
• Add peaches, brown sugar, cinnamon, cornstarch, and lemon juice to a medium saucepan over medium-high heat. Heat until the juices separate and start to simmer.
  2/3 cup Brown sugar, 1/2 tsp Ground cinnamon, 1 TBSP Cornstarch, 1 TBSP Lemon juice
• Cook for 10 minutes, stirring occasionally until thickened. Take a potato masher, or anything to mash the peaches. Lightly mash them, the goal is to mash about 20 % of the peaches. Cook for 1 more minute, then take off the heat. Cool completely before using.
• Once cool, you can fill the holes of the cookies with 1 tablespoon of peach filling.