• Position your oven racks in the upper and lower thirds and preheat to 350°F. Line two baking sheets with parchment paper for easy cleanup and to prevent sticking.
• In a medium bowl, whisk together flour, ginger, cinnamon, cloves, salt, and baking soda for 30 seconds to break up clumps. The mixture should be evenly light brown.
• In a large mixing bowl, beat softened butter and brown sugar for about 3 minutes until light, fluffy, and mousse-like.
• Add the egg and beat until combined, then mix in molasses and vanilla. The mixture might look a little curdled, but that's okay! Scrape down the bowl.
• Gradually add the flour mixture, mixing on low speed until just combined. If the dough is too soft to scoop, chill for 15 minutes.
• Use a 1½-tablespoon cookie scoop or two spoons to drop dough onto lined baking sheets, spacing them 2 inches apart. They will spread during baking.
• Bake for 10-12 minutes, rotating the pans halfway through. The tops should look set, and the edges should just start to darken. The cookies should still be soft in the middle.
• Let them cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely.

For the filling:

• Beat softened butter in a large bowl until smooth and creamy, about 2 minutes.
• Gradually add powdered sugar and beat until smooth.
• Add marshmallow creme, vanilla, and salt, then beat on medium-high for about 3 minutes until the filling becomes light and fluffy.
• To assemble, flip half the cookies flat side up. Pipe or spoon about 2 tablespoons of filling onto each cookie, then top with another cookie, flat side down. The filling should just squish to the edges.