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

In a mixing bowl, whisk together the flour, salt, and baking soda until well combined.

Using an electric mixer on medium speed, cream the softened butter, granulated sugar, and brown sugar together until the mixture feels light and fluffy.

Add the egg and vanilla extract to the creamed mixture, and mix well to ensure they are fully integrated.

Lower the mixer speed to low and gradually add the flour mixture, mixing just until everything is combined.

Gently fold in the chopped peaches and peach preserves, mixing until just combined.

Drop tablespoonfuls of cookie dough onto the prepared baking sheets, leaving about 2 inches of space between each cookie.

Combine the sanding sugar with the ground cinnamon, then sprinkle about 1/8 teaspoon of this mixture over each cookie before baking.

Bake the cookies for 11 to 13 minutes, monitoring them until they turn golden brown and are just set.

Once baked, cool the cookies on the pan for about 5 minutes before transferring them to wire racks to cool completely.