Preheat oven to 350 degrees F. Line two baking sheets with parchment paper. Place ¼ cup granulated sugar in a shallow bowl for rolling cookies and set aside.

In the bowl of a stand mixer, cream together the butter flavored shortening and 1 cup sugar for 2 minutes until light in color and fluffy. Add in the egg, water, and molasses and mix well.

Add in flour, ginger, cinnamon, cloves, baking soda, and salt and mix on low until a nice soft dough forms.

Use 1 ½ tablespoon cookie scoop to scoop dough and roll in a ball in your hand. Roll each ball in the granulated sugar in the shallow bowl. Place each cookie 2 inches apart on the prepared baking sheets.

Bake for 8-10 minutes, just until cookies are set. Allow cookies to cool completely on a wire cooling rack.

Make the filling by first beating the heavy whipping cream with cold beaters in a cold bowl until soft peaks form. This won’t take long if everything is cold.

In a separate bowl, use and electric mixer to cream together the cream cheese, sugar, vanilla, and cinnamon. Using a spatula or spoon, stir in the whipped cream until mixed will.

Use a zip top bag with the corner cut off to pipe filling on the the flat side of one cookie and sandwich together with a second cookie.

These cookies taste great on day one, but by day 3 they are over the top amazing with all of the flavors and filling melding together. You will win accolades with this recipe.