for the cookies

3/4 cup butter (softened)
1 cup sugar
1/4 cup molasses
1 egg
2 cups all-purpose flour
2 tsp Baking soda
1 tsp cinnamon powder
1 tsp ginger powder
1/4 tsp clove powder
1/2 tsp salt
Extra granulated sugar (for rolling)

for the filling (yields 6 cups/ 2 dozen sandwich cookies)

2 sticks unsalted butter, at room temperature
2 (8-ounce) packages of cream cheese, at room temperature
2 cups confectioners’ sugar
2 tablespoons good quality bourbon, or more as needed to taste
1 teaspoon orange extract 

for the cookies

1.  Preheat oven to 375ºF
2. Beat the butter and 1 cup sugar until creamy on medium/low speed.
3. Add molasses and egg, beating on medium until well blended.
4. In a separate bowl blend the flour, baking soda, cinnamon, ginger, cloves, and salt.
5. Add the dry mixture to the molasses mixture, mix well. Cover and chill for about an hour.
6. After chilled, remove from fridge and form one inch balls with the dough (or whatever size you prefer), roll each ball in sugar, place on cookie sheet 2 inches apart (nonstick, greased tray, or parchment paper on tray).
7. Bake for 6 to 8 minutes or until golden brown.
8. Remove from oven and let stand 1 minute,
9. Move cookies to wire rack to cool.
   
   for the filling
   
10. Using an electric mixer, whip the butter and cream cheese together until light and fluffy. 
11. Beat in sugar, bourbon, and orange extract. If the filling seems too thick to spread, add a little more bourbon!
12. Once the cookies have cooled, place one small scoop of filling on the inside of one cookie and sandwich another on top!
13. Repeat until all cookies are sandwiched and ready to share, and try not to eat all of them in one sitting!