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

In a medium bowl, whisk together the flour, ginger, cinnamon, nutmeg, allspice, cloves, baking powder, baking soda, and salt.

In a large mixing bowl, cream together the butter and brown sugar until light and fluffy.

Add the eggs, vanilla extract, and molasses to the creamed mixture and mix until smooth.

Gradually add the dry ingredients to the wet ingredients, alternating with milk kefir, mixing until just combined.

Scoop dough onto prepared baking sheets, spacing them 2 inches apart.

Bake for 9-10 minutes until slightly domed, and a toothpick inserted comes out clean.

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

For the frosting, beat the softened butter until pale and fluffy, then add cream cheese and sifted powdered sugar, mixing until combined.

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