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1
For the cookies: Preheat the oven to 350 F. Line 2 cookie sheets with parchment paper or a Silpat mat.
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2
In a medium bowl, whisk together the flour, salt, baking soda, cinnamon, and ginger. Set aside.
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3
In the bowl of an electric mixture, cream together the brown sugar and shortening until light and fluffy, 3-5 minutes. Add the molasses, vinegar, and eggs. Beat until thoroughly combined. Stir in the dry ingredients until all the flour is incorporated.
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4
Roll out the dough on a well floured surface until it is 1/4-inch thick. Use a cookie cutter to stamp out circles.
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5
Place them on a cookie sheet leaving an inch or so in between. Bake for 6-8 minutes (the less you bake them, the softer they will be). Remove from oven. Let cookies cool for a few minutes on the cookie sheet before transferring to a wire rack to cool completely.
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6
To make the frosting: In the bowl of your stand mixer using paddle attachment, cream together the cream cheese and butter, about 3 minutes. Beat in the vanilla and ground ginger. Add 3 cups of the powdered sugar and beat until smooth. Add the remaining powdered sugar 1/2 cup at a time until desired consistency is reached.
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7
Add a dollop of frosting to the bottom of half of the cookies and top with the other half to make a delicious cookie sandwich.
