Step 1

In a medium bowl, whisk together the flour, baking soda, salt, spices, and pepper. Set aside.

Step 2

In a large bowl, beat the butter on medium-high speed with an electric hand mixer until smooth and creamy. Add the brown sugar and molasses and beat for 2 minutes, scraping down the sides as needed. Add the egg and beat for another minute.

Step 3

With the electric mixer on low, slowly add the flour into the butter mixture. Be very careful not to over mix and when the dough starts to get thick, turn off the mixer and finish with a wooden spoon.

Step 4

Divide the dough into 2 even pieces. Wrap them tightly in plastic wrap and refrigerate for at least 1 hour and up to 3 days.

Step 5

When you are ready to bake, preheat the oven to 350 degrees Fahrenheit. Line a large baking sheet (or more than one) with a silpat.

Step 6

Put the coarse sugar in a bowl, and the granulated sugar in a separate bowl.

Step 7

Working with half the dough at a time, roll the dough into 12 even balls (1 oz each). Roll the balls in the coarse sugar and place on the pan. (I like to cook them 6 at a time so they don't crowd each other on the pan.)

Step 8

Dip the bottom of a drinking glass into the granulated sugar and use it to gently press the cookies down until they are about 1/2 inch thick.

Step 9

Bake for 10 to 11 minutes or until the cookies look set. Remove from oven and transfer gently to a wire baking rack to cool.

Step 10

Repeat for the remaining dough. You should have 24 cookies (if you don't eat the dough along the way, ha!)

Step 11

Whisk together the lemon juice and powdered sugar until completely smooth. I like mine thick so I only use about 3 teaspoons of lemon juice. Dip or drizzle the cookies and then let them sit for a few minutes for the glaze to harden.