In a large bowl, whisk together the flour, ginger, cinnamon, cloves, baking soda, and salt; set aside.

Add butter, sugars, and vanilla to the bowl of a stand mixer fitted with paddle attachment. Beat on medium speed until light and fluffy, scraping down the sides as needed. Add in eggs, one at a time. Add molasses and beat until combined. Reduce the mixer speed to low and slowly add dry ingredients, until just combined. Chill for at least 2 hours (up to one day).

Preheat oven to 350 degrees. Line two baking sheets with parchment paper; set aside. Roll the dough into 2" balls. Lightly press down on center of each cookie. Bake for 9-10 minutes. Remove from oven and allow to cool on baking sheet for 5 minutes before transferring to a wire rack. Once cool, frost with cream cheese frosting and top with sprinkles.

For the frosting:

In the bowl of a stand-mixer fitted with the paddle attachment beat the cream cheese, butter, and vanilla on medium-high speed until completely smooth. Gradually add the powdered sugar. Then gradually increase the speed and mix for another 1-2 minutes on medium-high. Spread frosting over cooled cookies and decorate with sprinkles, if desired.