In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, kosher salt, ground ginger, ground cinnamon, allspice and ground cloves. Set aside.

In a large bowl, using a hand mixer or a stand mixer fitted with a paddle attachment, beat the softened butter, granulated sugar and packed brown sugar on high speed for 2 minutes until light and fluffy.

Beat in molasses, egg and vanilla until well combined.

On low speed, gradually add the flour mixture to the wet ingredients and beat until just combined. Be careful not to overmix the dough.

Using a medium cookie scoop (1.5 tablespoons), scoop dough and roll it into a ball.

Chill the cookie dough balls for at least 1 hour.

Once dough is chilled, preheat oven to 350°F and line two large baking sheets with parchment paper or silicone baking mats.

Place cookie dough on baking sheets, spacing 2 to 3 inches apart.

Bake for 12-15 minutes, rotating the pan halfway through. The cookies are done when the edges of the cookie just begin to set brown and the centers look slightly under-baked.

Remove the pan from oven and allow the cookies to cool on the cookie sheet for 5 minutes before transferring to a cooling rack to cool completely.

While cookies are cooling, make the bourbon cream cheese frosting and transfer to a piping bag fitted with a star tip.

Flip half the cookies over and evenly pipe or spread the frosting on the cookie. Then place the other 12 cookies on top (flat/bottom sides in) to create your ginger sandwich cookies with bourbon cream cheese frosting.

Refrigerate for about 10-15 minutes to help set the filling. Serve immediately or store refrigerated in an airtight container for up to 5 days.