Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone mats to prevent sticking.

In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar until light and fluffy, about 2-3 minutes. Use a hand mixer or stand mixer for best results.

Beat in the eggs one at a time, ensuring each is fully incorporated. Stir in the vanilla extract.

In a separate bowl, whisk together the flour, baking powder, baking soda, salt, and ground cinnamon. Gradually add the dry ingredients to the wet mixture, mixing until just combined.

Gently fold in the diced peaches and white chocolate chips, if using. Be careful not to overmix to preserve the peaches’ texture.

Using a cookie scoop or spoon, drop dough onto the prepared baking sheets, spacing them about 2 inches apart. Bake for 12-15 minutes, or until the edges are golden and the centers are set.

Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack. While the cookies cool, whisk together the powdered sugar, milk, and vanilla extract to make the glaze. Drizzle the glaze over the cooled cookies and let it set before serving.