In a medium mixing bowl, combine the flour, soda, salt, cinnamon, cloves and ginger. Whisk until blended. Set aside.
In a large mixing bowl combine the butter, coconut oil, granulated sugar and brown sugar. Beat on medium until the mixture is light and fluffy. Add the molasses and blend until smooth. Add the eggs, one at a time, beating well after each addition. Slowly add dry ingredients until combined, scraping down sides several times. Cover and refrigerate for about 30 minutes.
Preheat the oven to 350 degrees. Pour about a ½ cup (or as much as needed) of the coarse sugar into a bowl for rolling.
Scoop out some of the dough using a cookie scoop or tablespoon (I used a medium-sized scoop). Roll the dough into a ball, then roll the ball in the coarse sugar.
Place the cookies on the baking sheet with plenty of room in between (I fit 8 cookies per sheet on mine). Bake for 10-12 minutes. Leave the cookies on the cookie sheet for at least 5 minutes to cool. Remove to a wire rack to cool completely. Repeat with the remaining dough until all cookies are baked. Be sure to use cool pans for each batch.
Beat cream cheese, butter and vanilla extract in small mixing bowl on medium speed until fluffy. Gradually beat in powdered sugar until light and fluffy.
Using a cookie scoop, scoop out some icing onto a cookie. Take another cookie and gently press down icing, making a cookie sandwich.
Refrigerate cookie sandwiches for 20-30 minutes before enjoying. Store leftover cookies in the refrigerator.