• Preheat oven to 375°F. Line three baking sheets with parchment paper.

Cookies

• In the bowl of a stand mixer on medium speed, cream the butter and brown sugar together.
• Turn the mixer to low and add in the egg and molasses. Mix for about 30 seconds to incorporate, then turn the mixer to medium-high and blend until light and fluffy, stopping to scrape down the sides of the bowl as needed.
• In a medium bowl, whisk together flour, baking soda, ginger, cinnamon, and cloves.
• Gradually add the flour mixture to the wet ingredients, beating until combined.
• Using a 2-tablespoon cookie scoop, drop the dough onto one of the lined baking sheets.
• To a small bowl, add granulated sugar.
• Roll each dough ball in granulated sugar until completely covered and place on a lined cookie sheet about 2 inches apart. Using your thumb or the back of a spoon, make a small impression in the center of each ball.
• Bake for 8 to 10 minutes. Let the cookies cool completely before adding the filling.

Cream Cheese Filling

• To the bowl of a stand mixer, add cream cheese, butter, and vanilla. Blend for 1-2 minutes on medium speed until fully incorporated. (You can also use a hand-held mixer.)
• Gradually add confectioners' sugar, one cup at a time, beating well after each addition.

Assembly

• Fill each cookie with about 2 teaspoons of the cream cheese filling. Using an offset spatula, spread out the filling.
• Enjoy!