Add the butter, sugar, and brown sugar to the bowl of a stand mixer, or hand mixer fitted with the paddle attachment. Cream 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.

Scoop the chilled dough out using 1/4 cup measuring cup (or a very large cookie scoop). Break the dough in half and create an indent in the middle of one half. Place one teaspoon of chilled filling inside the well and press the other half on top of the filling and pinch the seems to seal them well. Roll them into a ball, and make sure it’s sealed really well so the strawberry filling doesn’t seep out.

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. Top with sprinkles as desired. Allow it to set for 15 minutes and enjoy.