Add the butter, sugar, and brown sugar to the bowl of a stand mixer.

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.

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 into a ball.

Scoop the chilled dough using a ¼ cup measuring cup and create a well in one half. Place a ball of filling inside and press the other half on top, sealing it.

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 edges lightly golden.

While they cool, make the icing by whisking all icing ingredients together until smooth.

Spoon the icing on top of each cookie and let it set for 15 minutes before enjoying.