Gingerbread Sugar Cookies

1. Preheat oven to 350º F.
2. In a large bowl, whisk together the flour, baking soda, salt, and spices and set aside.
3. In a stand mixer fitted with a paddle attachment or with a handheld mixer mix the butter and light brown sugar together on medium speed until light and fluffy.
4. Add the egg and mix just until combined. Scrape down the sides of the bowl as needed.
5. Add the molasses and flour mixture and mix just until combined.
6. Using a 2 tablespoon scoop, form cookies into balls. Roll the tops of each in sugar. Place each cookie on a parchment lined cookie sheet a few inches apart.
7. Bake the cookies for about 10-12 minutes. Let the cookies cool for about 10 minutes on the baking sheet before carefully moving them to a cooling rack.

Cream Cheese Frosting

1. Cream together the butter and cream cheese until smooth.
2. With the mixer on low, slowly add in spoonfuls of powdered sugar followed by the cream.
3. Scrape down the sides of the bowl and mix until light and fluffy.
4. Immediately transfer to a pastry bag with an Ateco 807 or similar piping tip. If you don't have that type of big round piping tip, cut the tip of the bag until you have a hole about the size of a penny.

Assembly

1. Turn half of the cookies upside down. Starting on the outer rim of the bottom of the cookie, pipe a swirl, moving further into the center.
2. Top with another cookie so that the tops of the cookies are facing outward. Repeat this process with the rest of the cookies. Enjoy!