Step 1

In a medium bowl, whisk together the flour, baking soda, salt, ginger, cinnamon, allspice, cloves, and black pepper.

Step 2

In a large bowl on medium speed, cream together the butter and sugars until light and fluffy, 3-4 minutes. Scrape the sides of the bowl once or twice.

Step 3

Beat in the egg and molasses.

Step 4

Reduce the speed and slowly add in the flour mixture. Mix until all flour has been incorporated and the dough is leaving the sides of the bowl.

Step 5

Refrigerate the dough for 1 hour our until easy to handle.

Step 6

Preheat the oven to 350 degrees F.

Step 7

Using a medium cookie scoop to portion, roll the dough into 1 1/2 inch balls and roll in the raw sugar. Place on a lightly greased baking sheet or a baking sheet lined with a silicon baking mat.

Step 8

Bake for 9-11 minutes on the middle rack until the cookies are puffy and slightly browned on the bottom.

Step 9

Remove from the oven and allow to cool on the baking sheets. Serve immediately. Store in an airtight container or in a zip top bag. Enjoy!