Ginger-Lemon Sandwich Cookies

Preheat oven to 375°F. Line a rimmed baking sheet with parchment paper. Whisk together flour, baking soda, cinnamon, salt, ginger, and cloves in a bowl.

Beat butter and sugar with a heavy-duty stand mixer fitted with a paddle attachment on medium speed until light and fluffy, about 2 minutes. Beat in egg, molasses, and vanilla until well combined, 2 to 3 minutes. Add flour mixture; beat on low speed until combined, about 1 minute. Cover bowl with plastic wrap; chill 30 minutes.

Shape dough into 3/4-inch balls (you will have about 76 balls). Arrange 19 of the balls 2 inches apart on prepared baking sheet. (Chill remaining balls until ready to use.) Bake in preheated oven until edges start to turn golden, 6 to 8 minutes. Transfer baking sheet to a wire rack; cool cookies on baking sheets 5 minutes. Transfer cookies directly to wire rack; let cool completely, about 20 minutes. Repeat process with remaining dough balls in 3 batches.

Spread about 2 teaspoons lemon curd on each bottom of half of the cooled cookies; top with remaining cookies.