Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.

Whisk together the all-purpose flour, ginger, cinnamon, nutmeg, allspice, cloves, baking powder, baking soda, and salt in a mixing bowl.

Cream together the softened unsalted butter and light brown sugar until light and fluffy.

Mix in the eggs, vanilla extract, and unsulphured molasses until well combined.

Gradually add the dry ingredients to the wet mixture, alternating with the whole milk kefir.

Use a cookie scoop or tablespoon to drop rounded balls of dough onto the prepared baking sheets, spacing them about 2 inches apart.

Bake for 9-10 minutes or until the edges are set.

Cool the cookies on the sheets for 5 minutes before transferring to a wire rack to cool completely.

Beat the cold cream cheese until fluffy, gradually adding the powdered sugar until smooth.

Pipe or spread frosting onto the flat side of half the cookies and sandwich with the remaining cookies.