Gingersnap Sandwich Cookies

Make a batch of Gingersnaps:
½ cup oil
½ cup soft butter
1 cup granulated sugar
1 cup packed brown sugar
½ cup molasses
2 Tablespoons sour cream
2 eggs
1 teaspoon vanilla extract
3 ¾ cups flour
1 ½ teaspoons baking powder
½ teaspoon salt
2 teaspoons cinnamon
2 teaspoons ginger
½ teaspoon cloves
½ teaspoon nutmeg

Cream oil, butter, sugars, and molasses with an electric mixer on medium-high for 1 minute or until fluffy. Hand stir in eggs and vanilla extract; don’t overmix. Add dry ingredients all at once and mix until fully incorporated. Scoop out approximately 48 -1 1/4” balls of dough.  For a richer flavor and smoother texture, form cookie dough balls, flatten slightly, and refrigerate or freeze until ready to bake. Place on greased or parchment paper on an aluminum cookie sheet. Bake at 375 degrees for 10+ min. Let cool completely. Frost the bottom side of 20 cookies with Spiced Cream Cheese Frosting.
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Spiced Cream Cheese Frosting
8 ounces softened cream cheese
½ cup soft butter
2 teaspoons vanilla extract
3 ½ cups powdered sugar
Dash of salt
1 teaspoon cinnamon
Dash of ground cloves
3 Tablespoons whipping cream

Mix cream cheese and butter until smooth. Add vanilla and powdered sugar, salt and spices. Mix until well combined. Mix in whipping cream. Mix on high for 3 minutes.