Preheat the oven to 375 degree F. Line a baking tray with parchment paper and set aside.

In a bowl combine the dry ingredients together; flour, baking soda, ginger, cinnamon, cloves and salt. Set aside.

In a large mixing bowl add butter and sugar; beat until light using a hand mixer for about 3-4 minutes.

Add egg and molasses and beat well, scrape the bottom and sides frequently and mix until well combined.

Slowly combine the flour mixture in batches until the entire flour is incorporated. (Don’t overmix the cookie dough)

Cover and refrigerate the cookie dough, let it chill for 20 minutes.

Scope the cookie dough using an ice cream scooper (1-2 tablespoon) and roll it to a round balls, coat the balls completely with the white granulated sugar and arrange them on a prepared baking tray (place the cookie dough balls at least 2 inch apart)

Bake the cookies for 8-10 minutes in the preheated oven and once done allow the cookies to cool down for 10 minutes on a cooling rack.

Meanwhile prepare the cinnamon buttercream: In a stand mixer with the paddle attachment beat the butter on a low speed. Slowly add the powdered sugar on batches until all the sugar is incorporated. Now beat on medium speed until light and fluffy for 5 -7 minutes. Add cinnamon, vanilla extract and heavy cream, beat for 2-3 minutes until everything is well combined and the buttercream turns smooth and fluffy.

Spread a tablespoon of prepared buttercream over the flat side of the cookie and smash another cookie on top. Repeat the same with the remaining cookies.

Serve the sandwich cookies with a glass of warm milk and store the remaining cookies in an airtight container.