• Preheat oven to 350°F and spray a baking sheet with nonstick spray. Set aside.
  
• Using a hand mixer, beat the butter, ¼ cup granulated sugar, and brown sugar together in a large bowl. Beat in the egg, vanilla, and molasses.
  ½ cup unsalted butter, ½ cup granulated sugar, ½ cup brown sugar, 1 large egg, ½ teaspoon pure vanilla extract, ¼ cup unsulphured molasses
  
• In a separate bowl, combine the flour, cinnamon, ginger, baking soda, baking powder, cloves, and salt.
  2 cups all-purpose flour, 1 teaspoon ground cinnamon, ¾ teaspoon ground ginger, ½ teaspoon baking soda, ½ teaspoon baking powder, ¼ teaspoon ground cloves, ¼ teaspoon kosher salt
• Mix the dry ingredients into the wet ingredients just until combined, but do not over mix the cookies.
  
• Roll 2 tablespoons of the dough into a ball and roll in the remaining ¼ cup sugar. Place 6 cookies on the cookie sheet and press out into ¼-inch thickness.
  
• Place in the oven and bake for 9 minutes.
• Let the cookies cool on the cookie sheet for 3-4 minutes before removing and placing them on a cooling rack.
• Repeat until all the cookies have been baked.

For the Frosting

• Using a hand mixer, beat the cream cheese and butter together until fluffy, then sift the powdered sugar into the butter and beat. Add the vanilla and combine.
  4 ounces cream cheese, 3 tablespoons unsalted butter, 1 cup powdered sugar, 1 teaspoon pure vanilla extract
  
• When the cookies are completely cooled, pipe the icing in a circle over the cookies.
  
• Add some sprinkles to the cookies if you wish.
  Sprinkles