Preheat your oven to 350°F (175°C) and line your baking sheet with parchment paper, think of it as giving your cookies a comfy little bed to bake on. In a medium bowl, whisk together the flour, baking soda, ginger, nutmeg, cinnamon, and salt so every bite gets that perfect, cozy spice mix.

In another bowl, beat the unsalted butter with both brown sugar and granulated sugar until soft, creamy, and fluffy. Take your time, this step is what gives your cookies that melt-in-your-mouth texture. Add the egg, molasses, and vanilla, mixing until everything comes together and scraping the bowl as needed so nothing gets left behind.

Gently fold the dry ingredients into the wet mixture until just combined. The dough should be soft, slightly sticky, and totally irresistible. Scoop generous balls of dough and place them on the prepared sheet a couple of inches apart to leave room for spreading.

Bake for about 9–10 minutes, until the tops are lightly cracked and the centers remain soft. If you want them extra tender, pull them out a little earlier. Let the cookies cool completely on a wire rack before adding any frosting, otherwise it will melt and get messy.

For the cream cheese filling, beat the butter and cream cheese together until silky smooth. Slowly mix in the powdered sugar, a splash of milk, and a pinch of salt.

Whip everything on high until it’s fluffy, light, and spreadable. Taste and tweak the sweetness if needed, it’s your creation, make it perfect for you.

Spread or pipe the frosting onto half of the cooled cookies, then sandwich with the remaining cookies. Press gently, you want a satisfying squish without flattening the tops. And there you have it: soft, spiced, creamy gingerbread sandwich cookies ready to enjoy or share!