Gingerbread Sandwich Cookies with Ginger Cream Filling

In a medium bowl, stir together the flour, baking soda, salt, cinnamon, ginger, allspice, and cloves. Set aside.
In a large mixing bowl, beat together the butter and brown sugar with an electric mixer until it becomes very pale and creamy.
Beat in the molasses, egg, and vanilla extract until combined. Add in the dry ingredients you set aside earlier and mix on low speed until it comes together as a slightly crumbly dough.
Turn out the dough onto a sheet of plastic wrap and press together to form a flattened disc. Wrap the dough in plastic wrap and chill in the fridge for at least 4 hours or overnight.
Preheat the oven to 350°F and line two baking sheets with parchment paper. Meanwhile, leave the dough out at room temperature for 15-20 minutes to soften before rolling out to prevent the edges from cracking.
On a well-floured surface, roll the dough out to about ⅛" thick. Use a cookie cutter of your choice to cut out your cookies and transfer them to a baking sheet, leaving about ½"-1" in between each cookie. Re-roll the scraps and repeat until you can't get any more cookies out of the dough.
Bake the cookies for 10-11 minutes. Let them cool on the baking tray for at least 10 minutes before transferring them to a wire rack.

In large mixing bowl, cream together the butter and cream cheese until smooth and creamy. Add in the powdered sugar and beat until it becomes aerated, light, and fluffy.
Beat in the ground ginger and vanilla extract until combined. If the mixture is too thick, add the milk, one tablespoon at a time, until your desired consistency. Transfer the ginger cream to a piping bag fitted with a piping tip of your choice.
Match up two similarly sized and shaped cookies and pipe the filling onto one cookie. Gently sandwich the other cookie on top. Dust the tops with powdered sugar if you like before enjoying.