• Preheat the oven to 350 F. Line a baking sheet with parchment paper and set aside.
• In a stand size mixer fitted with the paddle attachment, cream the butter and brown sugar on medium speed together until light and fluffy. About 3 minutes
• Add in the egg, vanilla extract, and molasses, and  mix on low until smooth.
• On the lowest speed, add all of the all purpose flour, corn starch, baking powder, baking soda, spices, and salt.
• Using a 3 tablespoon size cookie scoop, scoop out cookie dough balls, place them on the baking sheet and gently flatten the cookies to about 1 inch in thickness. I used a flat bottom cup, but you can use the palm of your hand.  Place them about 3 inches apart.
• Bake in the oven for 12 minutes. Let the cookies cool on the baking sheet for 10 minutes before transferring to a cooling rack to cool fully. Once the cookies are out of the oven cooling, make the cream cheese frosting.

For the cream cheese frosting

• In the bowl medium size bowl using a hand electric mixer, combine the butter and cream cheese. Cream on medium speed for about two minutes. Scrape down the sides and bottom of the bowl. Beat again for 2 more minutes.
• With the mixer on low speed, add the powdered sugar, followed by the vanilla, and salt. Beat on low just until mixed. Then turn the mixer to medium high speed and beat the mixture for 2-3 minutes.
• Once the cookies are completely cooled, and no longer warm, frost the cookies.
• With a plastic bag or a piping bag, cut a medium size hole and frost the top of the cookie and decorate with extra sprinkles.