Preheat the oven to 350°F. Line baking sheets with parchment paper.

In a medium bowl, whisk together flour, gingerbread spice, baking soda, and kosher salt until well combined. Set aside.

In the bowl of a stand mixer fitted with the paddle attachment, beat together softened butter and brown sugar on medium speed until light and fluffy, about 2-3 minutes.

Add molasses, egg, and vanilla extract to the butter mixture. Mix on low speed until fully incorporated, scraping down the sides as needed.

Gradually add the dry ingredients to the wet mixture, mixing on low speed until a soft dough forms.

Pour granulated sugar into a shallow bowl.

Using a 1-tablespoon scoop, portion the dough and roll into smooth balls. Roll each dough ball in the granulated sugar to coat evenly.

Place dough balls about 2 inches apart on the prepared baking sheets.

Bake for 8-10 minutes, or until the edges are set and the tops are just beginning to crack.

Remove from oven and let cookies cool for 2-3 minutes before pressing a teaspoon or your thumb into the dough, making an indentation.

Allow cookies to cool completely before 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.