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. Scoop the filling out and roll it into a ball and place it on the baking sheet.

Scoop the chilled dough out using a 1/4 cup measure. Create a well in one half, place one ball of filling inside, and cover with the other half. Roll into a ball to seal the filling inside.

Arrange the cookie dough balls on the baking sheet about 2 inches apart. Bake for 11-13 minutes until set and golden brown. Cool on the baking sheet for 5 minutes then transfer to a wire rack.

Make the icing. Whisk together all of the icing ingredients until smooth. Spoon the icing on top of each cookie, allowing it to spread to the edges. Allow it to set for 15 minutes.