• Preheat the oven to 350°F. Line a large baking sheet with parchment paper; set aside.
• Cream the butter and brown sugar together in a large mixing bowl until light and fluffy.
• Add the egg and vanilla; beat until blended.
• In a medium bowl, combine the flour, cinnamon, ginger, baking soda, salt, and nutmeg; set aside.
• In a small bowl, combine the oil, molasses, and sour cream.
• Alternately mix the flour mixture and molasses mixture into the creamed butter just until combined.
• Drop 2 tablespoons of batter about 2 inches apart on the baking sheet.
• Bake for 14 – 16 minutes or until they spring back when touched in the center. Cool completely on a wire rack before you add the filling.

To make the filling

• In a large mixing bowl, beat the butter and confectioner’s sugar on medium speed until fluffy.
• Add the vanilla, salt, and Marshmallow fluff until combined.
• Add a rounded tablespoon of the filling on the center of the flat side of the cake-like cookie.
• Top with the flat side of another cookie and press together slightly.
• Serve and enjoy!