Preparation Steps

• Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper.
• In a medium bowl, whisk together flour, ground ginger, baking soda, cinnamon, and cloves until well combined.
• In a large bowl, cream the softened butter and brown sugar together until light and fluffy.
• Beat in the egg, then stir in molasses and vanilla extract until combined.
• Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
• Drop tablespoon-sized dough onto the prepared baking sheets, spacing them about 2 inches apart.
• Bake for 12-15 minutes or until the edges are firm and the centers are set. Allow to cool on the baking sheets for 5 minutes, then transfer to wire racks to cool completely.
• For the filling, beat the softened butter in a medium bowl until creamy.
• Gradually add powdered sugar, mixing well after each addition. Add heavy cream and vanilla extract, beating until the frosting is fluffy. Add salt if desired.
• Spread or pipe the vanilla cream filling onto the flat side of half the cookies, then top with remaining cookies to form sandwiches.
• Serve immediately or refrigerate until ready to serve.