• Preheat your oven to 375-F and line 2 baking sheets with parchment paper.
• Whisk the all-purpose flour, salt, and baking soda together in a medium sized bowl.
• With the paddle attachment, cream the butter and sugar in the bowl of your stand mixer until light and fluffy, about 3 minutes.
• Add the egg and vanilla and mix well. Scrape down the sides of the bowl as needed.
• Add the flour and mix until just combined.
• Add the peach jam and combine, scraping down the sides as needed.
• Remove the bowl from the mixer and fold in the finely diced peaches using a spatula.
• Scoop the cookies with a 1.5-inch cookie scoop or large spoon and place them 2-inches apart on a parchment paper-lined baking sheet. They will spread.
• Bake the cookies at 375-F for about 12 minutes. Cool on the cookie sheet for 5 minutes then transfer to a wire rack to finish cooling.

To make the topping:

• Whip the whipping cream and vanilla until soft peaks form, 2-3 minutes on high speed.
• Add the icing sugar and vanilla powder and beat until stiff peaks form. This will happen quickly so don't walk away.
• Fold in the diced peaches.

To assemble the cookies:

• Lay the peach cookies out flat and top each with a generous spoonful of the whipped cream topping.