Start by browning your butter, since it will need time to cool before using it in the frosting. Place your butter into a small pot over medium heat. Swirl the pan every minute or so. As the mixture begins to separate, the milk solids will drop to the bottom of the pot and begin to brown. Once lightly browned, remove from the heat and pour into a bowl. Cool for a few minutes at room temperature before placing in the fridge until it’s softened but not hard. If making in advance, leave in the fridge to harden, then remove 1-2 hours before you’re ready to use it, so it can soften to room temperature.

For the cookies, preheat your oven to 350°F and line a baking tray with parchment paper

In a bowl, combine flour, ginger, soda, cinnamon, cloves, and salt

In a large mixing bowl, beat your shortening for 30 seconds on low speed to soften. Gradually add in 1 cup of sugar and beat until fluffy (1-2 minutes). Add in egg and molasses and beat together until combined

Using a spatula, stir in your dry ingredients until just combined

Shape your dough into 1 ½-inch balls (about 2 tablespoons each), and roll in the remaining 2 tablespoons of sugar. Place on your lined cookie sheet about 2 ½-inches apart. You should get 27 individual cookies (so one extra for a baker’s treat!)

Bake for 10 minutes, until light brown and still puffed. Do not overbake! Let them stand on the sheet for 2 minutes before transferring them to a wire rack to cool completely

While your cookies cool, make your frosting. Add your room temperature cream cheese and softened brown butter to a mixing bowl and beat until smooth. Pour in your vanilla extract and milk, and mix. Then sift in your powdered sugar and beat until all is combined. Leave in the bowl or place into a piping bag.

To assemble, flip over one cookie, spoon or pipe frosting into the center, and top with the bottom of a second cookie. Repeat with all cookies.

Enjoy!