Preheat your oven to 375°F (190°C) and prepare your baking sheets by lining them with silicone mats or parchment paper.

In a medium bowl, whisk together 2 cups of all-purpose flour, ½ teaspoon of salt, and 1 teaspoon of baking soda until thoroughly combined.

In a large mixing bowl, use an electric mixer to cream ½ cup of softened unsalted butter along with ½ cup of granulated sugar and ½ cup of light brown sugar until light and fluffy, about 3-4 minutes.

Incorporate 1 large egg and 1 teaspoon of vanilla extract into the creamed mixture, mixing until well combined.

Gradually add the flour mixture to the wet ingredients, mixing just until fully combined.

Gently fold in 1 cup of chopped ripe peaches and ½ cup of peach preserves into the cookie dough.

Using a cookie scoop or a spoon, drop spoonfuls of dough onto the prepared baking sheets, leaving space between each dollop.

In a small bowl, mix together 2 tablespoons of sanding sugar and ½ teaspoon of ground cinnamon. Sprinkle this mixture over each cookie before baking.

Place the baking sheets in the preheated oven and bake the Peach Cookies for 11-13 minutes or until golden around the edges.

Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to wire racks to cool completely.