1. Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.

2. Whisk together 2 1/4 cups (285g) flour 1 teaspoon ground ginger 1 teaspoon ground cinnamon and 1 teaspoon baking powder in a large bowl. Set aside.

3. Cream together 1 cup (225g) butter and 1/2 cup (115g) sugar in a separate bowl until light and fluffy. Beat in 1 tablespoon vanilla sugar.

4. Gradually add the dry ingredients to the wet ingredients and mix until a dough forms.

5. Divide the dough into two equal parts. Roll out each half on a lightly floured surface to about 1/4 inch (6mm) thickness.

6. Use a cookie cutter to cut out desired shapes. Place on the prepared baking sheet leaving about 1 inch (2.5cm) of space between each cookie.

7. Bake for 8-10 minutes or until the edges are lightly golden. Allow to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

8. Whip 1/2 cup (115g) cold butter in a bowl until light and fluffy. Gradually add 2 tablespoons vanilla sugar and mix until smooth.

9. Place a small dollop of the vanilla filling on the bottom of one cookie. Top with another cookie to form a sandwich.