Pour the molasses into a bowl with the hot espresso and give it a good stir. Let the mixture cool for a few minutes so your eggs stay safe, then add the brown sugar, granulated sugar, vegetable oil, eggs, and vanilla extract. Whisk everything together until smooth, glossy, and ready to turn into tender, melt-in-your-mouth cookies.

In another bowl, combine the flour, salt, baking soda, baking powder, and the aromatic spices—ginger, cinnamon, and nutmeg.

Gently fold the dry ingredients into the wet mixture in two additions, stirring just until everything is combined and no streaks remain. Take it easy—overmixing will make the cookies dense instead of soft and fluffy. Cover the batter and chill for around 40 minutes; this makes it easier to scoop and helps the cookies hold their shape while baking.

Set your oven to preheat at 350°F (175°C) and prepare your baking sheets with parchment paper. Using a cookie scoop or spoon, drop about 2 tablespoons of batter per cookie, spacing them roughly 2-3 inches apart. They’ll puff slightly as they bake but won’t stick together.

Bake for 10–11 minutes, just until the edges feel set while the centers remain soft and tender. Let the cookies cool completely on a wire rack before frosting to prevent the filling from melting.

For the filling, beat the cream cheese and butter together until light and creamy. Slowly add the powdered sugar on low speed to keep it smooth, then mix in the vanilla and milk until the frosting is soft but pipeable.

Pipe or spoon a generous amount of frosting onto the flat side of one cookie, then gently sandwich it with a second cookie. Repeat with all the cookies and finish with a dusting of powdered sugar. Enjoy!