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TO MAKE THE COOKIES:
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In a medium bowl, combine flour, baking soda, cinnamon, ginger, cloves, and salt; set aside.
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In the bowl of an electric mixer, cream butter, brown sugar, and 1/2 cup granulated sugar until fluffy, about 2 minutes.
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Add molasses, egg, and vanilla, and beat at medium-high until incorporated, about 30 seconds.
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Reduce speed to low; add flour mixture and mix until well combined.
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Cover and chill at least 30 minutes or up to 1 day.
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Preheat oven to 350u00b0F
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Place remaining 1/2 cup granulated sugar in a shallow bowl.
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Shape dough into 1-inch balls; roll in sugar to coat.
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Arrange about 2 inches apart on 2 ungreased baking sheets.
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Using the bottom of a glass that has been lightly greased, then dipped in sugar, flatten dough into 1/4-inch-thick disks.
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Bake 13 to 15 minutes, or until firm.
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Remove from oven and immediately transfer cookies to a cooling rack.
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TO MAKE THE FILLING:
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In a medium bowl, combine all ingredients; mix until smooth, adding more powdered sugar as needed (filling should have consistency of very thick frosting).
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With a small spatula, frost bottoms of half the cookies (about 1teaspoon filling each); top with remaining cookies (so bottom sides are together) to make sandwich cookies.
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*The fresh ginger should be peeled unless otherwise noted. To grate fresh ginger, use a microplane grater or a triangular ginger grater, which will catch unwanted ginger fibers in its teeth, leaving behind a juicy, concentrated pulp.
