• Preheat oven to 350 degrees and line two cookie sheets with parchment paper.
• Using a large bowl, beat together the butter, sugar and brown sugar until combined and fluffy.
• Beat in the egg, vanilla and molasses into the batter until combined and fluffy.
• Using a medium bowl, whisk together the flour, cinnamon, cloves, nutmeg, ginger, salt and baking soda.
• Gradually beat in the dry ingredients until a dough forms.
• Using a small ice cream scooper, or tablespoon, scoop out some dough into your hands and roll into a ball.
• Roll the dough ball into the 1 C of sugar.
• Place 12 cookie dough balls onto the cookie sheets, about 2 inches apart.
• Bake in the oven for 6-8 minutes or until the edges look firm but the center is still soft.
• Remove from oven and place onto the counter to cool completely.

Frosting

• Using a standing mixer, beat together the butter, powdered sugar, vanilla, heavy whipping cream and ground cinnamon until combined, smooth and stiff.
• Scoop the frosting into a piping bag.
• Match up the baked cookies to their size partner.
• Using the piping bag, pipe small dollops of frosting onto the bottom cookie.
• Place the top cookie back on top of the frosting and lightly press.
• Enjoy!