Place soft butter and sugars into a large bowl and cream together with an electric mixer or by hand until sugar has dissolved. Add molasses, vanilla and egg and cream again.

Add dry ingredients into a separate bowl and mix to combine.

Add dry to wet until no floury bits remain. The dough might seem tight but that's what you're looking for.

Use a cookie scoop to measure out 1" balls. Roll the balls in your hands. Place 2 tbsp white sugar in a small bowl and drop the ball in, coating all sides.

Place on a parchment lined cookie sheet. I fit 9 cookies on my sheet. Bake for about 9 minutes, remove from the oven and firmly bang the cookie sheet on a table. This will help the crinkled effect on top. Bake for remaining time until centre of the cookie looks baked.

Let the cookies rest for 2-3 minutes before transferring them to a wire rack to completely cool.

To make the icing cream, together butter and cream cheese with a hand mixer.

Add icing sugar and salt and beat until fluffy.

Add the cream cheese frosting to a piping bag fitted with a star tip.

Swirl cream cheese icing onto the bottom of a cookie and top with a second cookie.

I placed the sandwich cookies on a plate and placed them in the fridge to let the cream cheese filling set. Keep refrigerated in a cookie tin until ready to eat.