Add the butter, granulated sugar, and brown sugar to the bowl of a stand mixer fitted with the paddle attachment. Beat on medium-high speed for 2-3 minutes.

Add the vanilla and eggs and beat for another 1-2 minutes, until light and fluffy.

Whisk the dry ingredients in a separate medium bowl until combined. Add the dry ingredients to the wet ingredients and beat on medium speed until combined, 1-2 minutes, stopping to scrape down the bottom and sides of the bowl as needed.

Cover and chill the dough for one hour.

Preheat the oven to 350°F and line two large baking sheets with parchment paper.

Add the filling ingredients to a medium bowl and stir until smooth. Use a heaping teaspoon (about 2 teaspoons) to scoop the filling out and roll it into a ball and place it on the baking sheet.

Scoop the chilled dough using a 1/4 cup measuring cup. Break the dough in half and create a well in the middle of one half. Place one ball of filling inside the well and press the other half on top of the filling and pinch the seams. Roll into a ball to seal the filling inside.

Arrange the cookie dough balls on the prepared baking sheet about 2 inches apart. Bake for 11-13 minutes, until the tops are just set and the edges are lightly golden brown. Cool on the baking sheet for 5 minutes then transfer to a wire rack to cool completely.

While they cool, make the icing. Whisk together all of the icing ingredients until smooth. Place a piece of parchment paper under the cooling rack and spoon the icing on top of each cookie, letting it spread to the edges. Allow it to set for 15 minutes.