• Preheat oven to 350°F/180°C with a rack in the center of the oven. Line 1 large baking sheet with parchment paper.

Make the cookies:

• To a large bowl, sift the flour and ground ginger, cinnamon, nutmeg and baking soda.
• To a stand mixer with paddle attachment or a bowl using a hand mixer, beat the butter and both sugars until light and fluffy. Beat in the egg, then the molasses and lemon zest and fresh ginger until well mixed.
• Add the dry mix to the wet in 3 small batches, mixing well between additions. Use a spatula to scrape the sides and stir to make sure everything is well combined.
• Cover and refrigerate the cookie dough 15 minutes.

Make the filling:

• To a stand mixer with paddle attachment or bowl using a hand mixer, add the cream cheese and butter. Mix well. Add the powdered sugar in small batches until well mixed. Mix in the lemon zest and lemon juice until smooth. Refrigerate.
• Remove the cookie dough from the refrigerator. Use a 1 tablespoon measuring spoon or ice cream scoop and form a ball in your hand. Roll quickly and place on the prepared baking sheet, 1 inch apart.
• Bake for 13 minutes until golden brown, make sure the bottoms don't get too well done.
• Transfer the cookies to a wire rack to cool completely, repeat with the second batch.
• Spread an even layer of filling onto 1 cookie and top with another cookie, pressing them together.