Preheat oven to 350°F and line two baking sheets with parchment paper; set aside.
In a medium bowl, whisk together the flour, ginger, cinnamon, cloves, nutmeg, baking powder, baking soda and salt; set aside.
In a large mixing bowl, beat the shortening, butter, granulated sugar and brown sugar together for 3 minutes or until well blended and creamy. Scrape the sides of the bowl.
Add the molasses, egg and vanilla and mix until fully incorporated.
Alternate adding the flour mixture and the milk, stirring gently until fully blended.
Scoop 2 tablespoons of batter onto the prepared baking sheets, leaving about 1 1/2-inches between each scoop.
Bake for 10-12 minutes or until a toothpick inserted in the center comes out clean.
Allow to cool completely before filling.
Filling:
In the bowl of a mixer, combine the marshmallow fluff, shortening and cream cheese.
Blend on medium speed until creamy.
Add the vanilla and mix for 30 seconds on low speed.
Add the powdered sugar, salt, cinnamon, cloves and nutmeg.
Start by blending on low speed and gradually increasing the speed to med-high.
Beat until fluffy and creamy.
Store in an airtight container in the refrigerator until ready to use.
To assemble, scoop approximately 2 tablespoons of filling onto the bottoms of half the cookies.
Top with the remaining cookies to form a sandwich and gently press together to spread the filling to the edges.
Preheat oven to 350°F and line two baking sheets with parchment paper; set aside.
In a medium bowl, whisk together the flour, ginger, cinnamon, cloves, nutmeg, baking powder, baking soda and salt; set aside.
In a large mixing bowl, beat the shortening, butter, granulated sugar and brown sugar together for 3 minutes or until well blended and creamy. Scrape the sides of the bowl.
Add the molasses, egg and vanilla and mix until fully incorporated.
Alternate adding the flour mixture and the milk, stirring gently until fully blended.
Scoop 2 tablespoons of batter onto the prepared baking sheets, leaving about 1 1/2-inches between each scoop.
Bake for 10-12 minutes or until a toothpick inserted in the center comes out clean.
Allow to cool completely before filling.
Filling:
In the bowl of a mixer, combine the marshmallow fluff, shortening and cream cheese.
Blend on medium speed until creamy.
Add the vanilla and mix for 30 seconds on low speed.
Add the powdered sugar, salt, cinnamon, cloves and nutmeg.
Start by blending on low speed and gradually increasing the speed to med-high.
Beat until fluffy and creamy.
Store in an airtight container in the refrigerator until ready to use.
To assemble, scoop approximately 2 tablespoons of filling onto the bottoms of half the cookies.
Top with the remaining cookies to form a sandwich and gently press together to spread the filling to the edges.
