Molasses Creams with Ginger Cream Cheese Frosting

For the cookies: Preheat the oven to 350 F. Line 2 cookie sheets with parchment paper or a Silpat mat.

In a medium bowl, whisk together the flour, salt, baking soda, cinnamon, and ginger. Set aside.

In the bowl of an electric mixture, cream together the brown sugar and shortening until light and fluffy, 3-5 minutes. Add the molasses, vinegar, and eggs. Beat until thoroughly combined. Stir in the dry ingredients until all the flour is incorporated.

Roll out the dough on a well floured surface until it is ¼-inch thick. Use a cookie cutter to stamp out circles.

Place them on a cookie sheet leaving an inch or so in between. Bake for 6-8 minutes (the less you bake them, the softer they will be). Remove from oven. Let cookies cool for a few minutes on the cookie sheet before transferring to a wire rack to cool completely.

To make the frosting: In the bowl of your stand mixer using paddle attachment, cream together the cream cheese and butter, about 3 minutes. Beat in the vanilla and ground ginger. Add 3 cups of the powdered sugar and beat until smooth. Add the remaining powdered sugar ½ cup at a time until desired consistency is reached.

Add a dollop of frosting to the bottom of half of the cookies and top with the other half to make a delicious cookie sandwich.