In a large mixing bowl, cream the butter, shortening, and brown sugar.
1 c. butter (softened), 1 c. Crisco shortening, 4 c. brown sugar (loosely filled)
Add the molasses, eggs, and sour cream and beat well.
1/2 c. light-tasting molasses, 4 large eggs, 1/2 c. sour cream
Add 4 cups of flour, along with the remaining dry ingredients. Mix. Then add the remaining flour and mix until combined.
8 c. all-purpose flour, 6 tsp. baking soda (2 Tbsp.), 2 tsp. baking powder, 1 tsp. salt, 4 tsp. ground cinnamon, 1/2 tsp. ground ginger, 1/8 tsp. ground cloves
Cover and refrigerate for at least 2 hours or overnight.
Preheat the oven to 350°.
Scoop the chilled dough into balls and roll them in sugar (you can skip the sugar step if preferred).
Bake on greased cookie sheets for about 9 minutes. (Do not overbake unless you want crunchy cookies.)
Scoop onto a wire rack to cool.
Spread the filling onto half of the cookies and top them with the remaining cookies.
Wrap the whoopie pies individually in plastic wrap.
Whoopie pies freeze well, so you can store them in airtight containers in the freezer for up to several months. Remove from the freezer to thaw at least a half-hour before serving.