FOR THE COOKIES

1. In the bowl of a stand mixer fitted with the paddle attachment, add 3/4 cup (170g) unsalted butter and 1 cup (211g) light brown sugar. Beat until well combined, creamy, and lightened, about 2 minutes. Scrape down the bowl.
2. With the mixer on low, add 1 large egg and mix until combined. Add 1/4 cup unsulphured molasses and mix until combined. Scrape down the bowl if needed 
3. In a separate bowl, sift together 2 cups, 2 tablespoons (276g) all-purpose flour, 2 teaspoons (10g) baking soda, 1/4 teaspoon kosher salt, 1/2 teaspoon ground cloves, 1 teaspoon ground cinnamon, and 1 teaspoon ground ginger
4. Gradually add dry ingredients to wet ingredients, mixing until just combined. Refrigerate dough for at least 1 hour or overnight.
5. Preheat oven to 325°F (165°C) and adjust oven racks to the bottom third and top third of the oven. Line two sheet pans with parchment paper.
6. Pour 1/2 cup Turbinado sugar in a small, wide bowl. With your hands, roll dough into walnut-sized balls (about 1 ounce each) and roll in the bowl with Turbinado sugar until fully coated. Place on prepared sheet pan and gently press down, creating a flat disk. Place 6 to 8 balls evenly spaced on each baking sheet and bake for 10-12 minutes until the cookies have puffed up and edges begin to darken. Remove from oven and allow to cool on the pan. They will flatten out. Once cooled, remove to a wire rack and repeat with remaining dough and bake.

MAKE THE FROSTING

1. Beat 1 cup (227g) unsalted butter in the bowl of a stand mixer fitted with the paddle attachment on medium speed, about 1 minute. With the mixer on low, gradually add 2 1/4 cups (210g) sifted powdered sugar, mixing until fully incorporated and smooth. Add a pinch of salt, 2 tablespoons heavy cream, and zest of one lemon, and mix until combined.

TO ASSEMBLE

1. On a large work surface, flip half of the cookies over. Top each one in the center with about 1 1/2 tablespoons of frosting (I used OXO’s #40 cookie scoop for even circles which make the next step much easier).
2. Place unfrosted cookies on top and gently press down until the frosting reaches the edge of the cookie.

Enjoy!