Preheat oven to 375°F (190°C). Line two large baking sheets with parchment paper.

In a medium bowl, whisk together flour, ginger, baking soda, cinnamon, cloves, and salt. Set aside.

In a large bowl, cream the softened butter and 1 cup of granulated sugar until light and fluffy, about 3-4 minutes.

Beat in the egg and 1 tsp vanilla extract, then mix in the molasses.

On low speed, gradually add the dry ingredients to the wet ingredients. Mix only until just combined. Do not overmix.

Chill the dough for at least 1 hour. This is essential to prevent spreading.

Place the extra sugar for rolling in a small bowl. Scoop dough (about 1.5 tbsp) and roll into balls. Roll each ball in the sugar to coat completely.

Place dough balls on the prepared baking sheets, about 2 inches apart.

Bake for 10-12 minutes, until the tops are cracked. They will look slightly underdone. Let cool on the baking sheet for 5 minutes before moving to a wire rack to cool completely.

To make the frosting: In a large bowl, beat the softened cream cheese and softened butter until smooth.

Add the sifted powdered sugar, 1 tsp vanilla, ground nutmeg, and salt. Mix on low, then increase to medium-high and beat until fluffy.

Add 3 tbsp of eggnog and beat until creamy. Add the last tbsp if needed to reach a thick, spreadable consistency.

Spread a generous amount of frosting on the flat side of one cookie and top with another cookie to create a sandwich. Repeat with remaining cookies.