Preheat the oven to 350º, and line heavy baking sheets with parchment paper, or grease them if you prefer.

In the bowl of a stand mixer [or in a learge mixing bowk if you prefer to use a hand mixer], cream together the butter and the sugar, until fluffy.

Add the vanilla and egg and beat until smooth.

Beat in the applesauce - this will give the batter a somewhat curdled appearance and that is just fine.

In a smaller bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg and salt.

Add the dry ingredients and beat on low speed, until combined.

Beat in the raisins.

You will have a rather soft dough.

Portion the dough onto the prepared sheets with a medium cookie scoop - about 2 tablespoons. They will spread out a bit, so leave some room around them.

Bake for 15 minutes, turning the sheets half way through to ensure even baking.

Carefully remove the cookies to a cooling rack to cool completely before filling.

Beat together the butter and cream cheese.

Add the sugar and salt and beat at low speed until combined.

Beat in the vanilla and 1 tablespoon of the cream, adding more cream if necessary to get a spreadable consistency.

Spread the bottom of half the cookies with the filling, and then top each one with another cookie, bottom side facing in.

Serve immediately, or store in a tightly sealed container for up to 3 days at room temperature, and in the refrigerator if for long.

Alternatively, you can use the filling to frost each cookie.