In a large bowl, beat the butter and brown sugar and sugar together with an electric mixer until light and fluffy. Add in the molasses, eggs and vanilla and beat some more.

In a small bowl, whisk together the flour, baking soda, cream of tartar, nutmeg, cloves, cinnamon, ginger and salt. Add the dry ingredients to the butter and mix until well combined.

Use a cookie scoop and make even size balls and place them on a baking tray and place in the refrigerator for 45 minutes. 

Preheat the oven to 350 degrees. 

Remove the cookies and roll each ball in the turbinado sugar and place on another tray about 3” apart. Bake for 10-12 minutes, or until the edges start to turn slightly golden. 

Place on a cooling rack and let the cookies completely cool. Repeat until all the cookies are baked.

To make the frosting, beat the butter, vanilla and espresso until smooth. It may help to slightly melt the butter while creaming.  Add in the powdered sugar and continue to beat until the frosting is smooth and creamy. Place into a frosting bag with a tip of choice. Turn half of the cookies over and pipe a swirl of frosting to cover the entire cookie. Place another cookie on top and gently press down to create a sandwich. Repeat until all the cookies are sandwiches.

Store any leftovers in an airtight container for up to 3 days.