Ginger Molasses Cookies 

1. Preheat the oven to 350F. Line two large baking sheets with parchment paper. In a small mixing bowl, add half of the granulated sugar (1/4 cup). Set aside.
2. In a large mixing bowl, whisk together the flour, baking soda, salt, and spices. Using a stand or hand mixer set at medium-high speed, cream together the butter, brown sugar, and the remaining 1/4 cup of granulated sugar until the mixture appears thick and fluffy, about 2-3 minutes.
3. Mix in the molasses and vanilla extract into the creamed butter mixture followed by the egg. Stop the mixer and use a silicone spatula to scrape the sides and base of the mixing bowl.
4. With the mixer set at low speed, mix all of the dry ingredients into the wet batter until a soft cookie dough forms. Take care to not overmix the dough.
5. Use a 2 (small cookies) or 3 tablespoons (large cookies) scoop to portion the cookie dough into a ball. Roll the ball of dough in the reserved granulated sugar before transferring to the prepared baking sheet.
6. Repeat this process with the remaining dough and sugar placing each coated cookie dough ball at least 2 inches apart on the baking sheet.
7. Bake the cookies for 8 (small cookies) to 9 (large cookies) minutes, rotating the pans halfway through bake time. Take care to not overbake the cookies.
8. Cool the cookies on the baking sheets for 4-5 minutes before transferring them to the cooling rack to cool to room temperature.

Cream Cheese Filling

1. Using a stand or hand mixer, cream the cream cheese and butter together at medium-high speed until mixture is smooth and lump-free, about 1-2 minutes.
2. Reduce the mixer speed to low and slowly mix in the confectioner’s sugar. Once all of the powdered sugar has been mixed into frosting, stop the mixer. Use a spatula to scrape the sides and base of the mixing bowl.
3. Add the vanilla extract into the filling and continue to mix for 30-60 seconds at medium speed until the filling appears smooth.
4. If the frosting appears too soft to pipe, refrigerate it for 60-90 minutes. This will allow the filling to reach a firmer consistency for piping without the need of mixing in more sugar. If in a pinch, mix in additional sugar 1/4 cup at a time until you have a soft but pipable filling consistency that can hold its shape.

Assembly

1. Pipe or spoon the cream cheese filling into the center of one of the cookies before topping with another cookie sandwiching it together. Repeat with remaining cookies for a total of 7 large or 12 small cookie sandwiches.