Add the butter, granulated sugar, and brown sugar to a mixing bowl. 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 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 bowl and stir until smooth. Scoop the filling out and roll it into a ball, placing it on the baking sheet.

Scoop the chilled dough using a 1/4 cup measuring cup. Break the dough in half, create a well in one half, place a ball of filling inside, and press the other half on top. Pinch the seams and 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 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, whisk together all icing ingredients until smooth. Spoon the icing on top of each cookie and allow it to set for 15 minutes.