STEP 1: MAKE THE COOKIE DOUGH

1. Mix the Dry Ingredients: In a medium bowl, whisk together the flour, baking soda, ginger, cinnamon, cloves, allspice (if using), and salt. Set aside.
2. Cream the Butter and Sugar: In a large mixing bowl, use an electric mixer to beat the softened butter and dark brown sugar together until light and fluffy, about 3 minutes. This step helps incorporate air into the dough, making the cookies light and chewy.
3. Add the Molasses, Egg, and Vanilla: Beat in the molasses, egg, and vanilla extract until smooth. The molasses will give the dough its rich color and flavor.
4. Combine with Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing just until incorporated. The dough should be thick but soft. If the dough feels too sticky, you can refrigerate it for 30 minutes to make it easier to handle.

STEP 2: FORM THE COOKIES

1. Preheat the Oven: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper to prevent the cookies from sticking and to make cleanup easier.
2. Roll the Dough into Balls: Scoop out tablespoon-sized portions of dough and roll them into balls. If you want extra sparkle, roll the dough balls in granulated sugar before placing them on the baking sheet. This step is optional but adds a nice touch.
3. Place the Dough on the Baking Sheet: Arrange the dough balls on the prepared baking sheets, spacing them about 2 inches apart. The cookies will spread slightly as they bake.
4. Flatten the Dough: Use the back of a spoon or your fingers to gently flatten each dough ball into a thick disk. This ensures the cookies bake evenly and have a nice, round shape.

STEP 3: BAKE THE COOKIES

1. Bake the Cookies: Bake the cookies for 10-12 minutes, or until they’re set and slightly firm to the touch. They should look cracked on top and golden brown around the edges.
2. Cool the Cookies: Allow the cookies to cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely. The cookies need to cool fully before assembling the sandwich.

STEP 4: MAKE THE CREAMY FILLING

1. Beat the Cream Cheese and Butter: In a mixing bowl, beat the softened cream cheese and butter together until smooth and creamy.
2. Add the Powdered Sugar and Molasses: Gradually add the powdered sugar, molasses, vanilla extract, and a pinch of salt. Beat until the filling is smooth and fluffy, about 3 minutes. The molasses adds a nice depth of flavor to the filling and ties it into the cookies.
3. Taste and Adjust: Taste the filling and adjust the sweetness or molasses according to your preference. If the filling is too thick, you can add a tablespoon of milk to loosen it up.

STEP 5: ASSEMBLE THE SANDWICH COOKIES

1. Pair the Cookies: Once the cookies have cooled, pair them up based on size. Select two cookies that are similar in size and shape to make the sandwiches uniform.
2. Spread the Filling: Use a butter knife or a small offset spatula to spread a generous amount of the molasses cream filling on the bottom of one cookie. Top with the second cookie to form a sandwich.
3. Press Gently: Press the two cookies together gently to spread the filling to the edges. Be careful not to press too hard, as the cookies may break.
4. Optional Garnish: If desired, sprinkle a light dusting of cinnamon or extra powdered sugar over the completed sandwich cookies for a beautiful finishing touch.

STEP 6: ENJOY AND SERVE

Serve the Ginger Molasses Sandwich Cookies immediately, or store them in an airtight container for up to 5 days. They can also be refrigerated to keep the filling firm and fresh. These cookies also freeze well, making them a great make-ahead treat for the holidays.