3 1/2 C. all-purpose flour
2 t. baking powder
1 1/2 t. ground cinnamon
1 t. ground ginger
1/2 t. baking soda
1/2 t. salt
1/2 t. ground cloves
1/2 t. ground cardamom
1/4 t. black pepper
1 C. butter, softened
1 C. dark molasses
Combine 1st nine ingredients (through black pepper) together in a medium bowl.
Beat butter and sugar in large bowl until light and fluffy.
Beat in molasses and egg.
Gradually add flour mixture.
Beat until dough forms.
Shape dough into disk; wrap in plastic wrap and refrigerate until firm, 30 minutes or up to 3 days.
Preheat oven to 350°F.
Grease cookie sheets. Roll dough into 1-inch balls.
Place 2 inches apart on prepared cookie sheets.
Bake 12 to 14 minutes or until golden brown. Transfer cookies to wire racks; dust with sifted powdered sugar.
Store tightly covered at room temperature or freeze up to 3 months.
1 egg, beaten
Prepare the frosting by mixing the powdered sugar with the egg. Mixture should be thin enough to spread. Spread cookies with frosting and bake at 350F for 12-15 minutes