Ginger Molasses Cookie Sandwiches

In the bowl of a stand mixer fitted with a paddle attachment, cream the butter and brown sugar until fluffy and light in color, about 1 minute.

Scrape the bowl well then with the mixer on low speed, add the egg and vanilla. Mix until well combined. Scrape the bowl again.

Add the flour, cornstarch, cinnamon, ginger, baking soda, baking powder, salt and molasses. Mix just until combined.

Scoop the cookies onto a baking sheet lined with parchment paper, using a small cookie scoop (size 60 or .56 oz).

Place the cookie dough balls on the prepared baking sheets, spacing them at least 2 inches apart. Bake for 10-12 minutes, until golden around the edges.

Allow the cookies to cool for 10-15 minutes and dip the tops of each cookie in granulated sugar. Place on a wire rack to finish cooling.

Cream Cheese Frosting: Beat the cream cheese and butter with an electric mixer until smooth with no lumps remaining. Add powdered sugar, milk, and vanilla and mix just until fully combined but be careful not to overmix.

Assembly: Fill a piping bag with a large round piping tip and fill it with the cream cheese frosting. Take one cookie and pipe a large mound of frosting in the center, on the flat, unsugared side. Take another cookie and gently press the unsugared side onto the frosting while pressing to push the frosting out just to the edges.

Repeat will all the cookies and enjoy!