2 1/4 cups (281g) all-purpose flour
2 teaspoons ground ginger
2 teaspoons baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon salt
3/4 cup (1 1/2 sticks or 170g) butter, softened
1 cup (200g) brown sugar
1 large egg, room temperature
1/4 cup (84g) molasses
4 tablespoons granulated sugar, for rolling
1 cup (2 sticks or 227g) butter, softened
1/2 teaspoon almond extract
1 pinch salt
4 cups (500g) confectioners' sugar
1 jar (13 ounces) marshmallow creme or fluff
Preheat the oven to 350°F and line a baking sheet with parchment paper.
Place the flour, ginger, baking soda, cinnamon, cloves, and salt in a sifter and sift into a bowl. Set aside.
In a large bowl, mix together the butter and brown sugar until light and fluffy.
Beat in the egg. Then, stir in the molasses.
Add the sifted ingredients into the molasses mixture.
Shape the dough into 1-inch sized balls, rolling them into the granulated sugar.
Place the cookies a couple of inches apart onto the lined baking sheet, flattening slightly.
Bake for 8-10 minutes, letting them cool before transferring to a wire rack to cool completely.
In a large bowl, cream the butter with an electric mixture on medium speed until the butter is light and fluffy, about 2 minutes. (You can also use a stand mixer with the paddle attachment.)
Add in the almond extract and salt.
Add in the confectioners' sugar, about 1/2 cup at a time. Once all the sugar is added, mix on high for 2-3 minutes.
Once fully combined, gently fold the marshmallow creme into the frosting by hand. This can be used immediately or refrigerated until ready to use.
When ready to use, spread the filling on the bottoms of half the cookies and top with the remaining cookies.