In a medium bowl, whisk together the flour, ground ginger, baking soda, baking powder, salt, ground cinnamon, ground cloves, ground nutmeg, and ground white pepper. Set aside.
In a large mixing bowl, using an electric mixer, beat the unsalted butter, butter-flavored shortening, and brown sugar at medium-high speed until creamy and fluffy, about 3 minutes.
Add in the egg, molasses, and vanilla extract. Scrape down the sides of the bowl and continue beating until evenly combined.
Reduce the mixer speed to low, and gradually add the flour mixture. Mix until just combined.
Once combined, cover the bowl with plastic wrap and refrigerate for at least two hours.
Preheat your oven to 350 degrees Fahrenheit. Line two baking sheets with parchment paper.
Using a one-inch spring-loaded ice cream scoop, scoop the chilled dough into mounds and place them three inches apart on the prepared baking sheets.
With your hands, gently roll each mound into a ball, then roll in granulated sugar.
Place the baking sheets in the preheated oven and bake for 10 to 12 minutes. Let cool on pans before transferring to wire racks.
While cooling, prepare the filling by beating the marshmallow crème and all-vegetable shortening until smooth.
Mix in the pure maple syrup and gradually add the confectioners' sugar until fully combined.
Place the filling in a pastry bag and pipe it onto half of the cookies, pairing them together to form sandwiches.
Let the cookies rest for a few minutes to allow the filling to set before serving.
