Gingerbread Sandwiches

In a standing mixer combined sugar and butter, whip on medium high speed for 1-2 minutes until lighter in color and texture
Stir in eggs & vanilla
Add in molasses and mix until combined
In a separate bowl combined all the dry ingredients (flour, soda, salt, ginger, cinnamon, cloves, nutmeg)
Turn the standing mixer on low and slowly pour in the dry ingredients. Mix until the dough comes together
Pour the cookie dough out onto a parchment paper, cover the dough with plastic wrap, use a rolling pin to roll out about 1/4 inch thick. Place the dough onto a cookie sheet and into the fridge to rest for 1-3 hours
Preheat the oven to 350 degrees
Remove the dough from the fridge and cut out shapes with a cookie cutter, place on a light metal cookie sheet lined with a parchment paper
Bake for 8-10 minutes until the cookies no longer look shiny
Leave on the pan for 10 minutes before removing to finish cooling

In a standing mixer stir the butter to soften
Add the powdered sugar, cream, cinnamon and vanilla extract
Stir until combined
Turn the mixer on high and whip for 2 minutes until the frosting is lighter in color and texture
Frost 1 gingerbread cookie and place another on top, making a cookie sandwich