In a small bowl whisk together the ground flaxseed and ¼ cup water. Set aside to thicken, about 3-5 minutes. 

Cream the room temperature vegan butter in a stand mixer or with a hand mixer. Add in the organic cane sugar and molasses. Once creamed together, add in the flax mixture. 

In a separate bowl whisk together the spooned and leveled all purpose flour, baking soda, salt, ginger and cinnamon. Slowly add the dry ingredients in to the mixer until dough is combined. Don't over mix. Chill the dough for at least 30 minutes. 

Preheat the oven to 350F. 

Roll the dough in to balls using 2 tablespoons of dough for each cookie. Place on a parchment lined baking tray and flatten the ball down just a bit using the palm of your hand. Continue until you have 18-20 cookies.

Bake for 10-12 minutes. 

Bang the cookie tray on the counter a couple of times to flatten and then let them cool completely before making the frosting. 

Add the cream cheese and butter in the bowl of a stand mixer. Whip on high until soft and fluffy. Turn the speed down and slowly add in the spices and powdered sugar. Continue to whip until light and fluffy. 

Put a scoop of frosting in the middle of half of the cookies and smush down with the other to create a cute little ginger sandwich. Serve and enjoy!