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Preheat the oven to 350F then line a baking sheet with parchment paper and set aside.
Cream the butter, granulated sugar, and brown sugar together until light and creamy.
Add in the egg, vanilla extract, and molasses, and mix until smooth.
Gently mix in the flour, corn starch, baking powder, baking soda, spices (cinnamon, ground ginger, ground cloves), and salt.
Scoop out equally sized cookie dough balls using a large cookie scooper (¼ cup scoop), place them on the baking sheet and flatten it to about 1 inch in thickness.
Bake in the preheated oven for 12 minutes.
Let the cookies cool on the baking sheet for 20 minutes before transferring to a cooling rack to cool fully.
In a stand mixer whip the softened cream cheese and butter together until smooth.
Add in the powdered sugar and the vanilla and mix on high speed again until light and fluffy. This should take 2-3 minutes.
Fill a piping bag with a large round tip with the cream cheese frosting and frost each cookie.
Top with sprinkles and enjoy!