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1
Puree the ginger in a mini food processor with 2 tablespoons water.
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2
Squeeze and strain juice through cheesecloth or a fine mesh strainer.
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3
Discard the ginger pulp.
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4
Reserve the juice.
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5
Sift the flour, baking soda, salt and spices into a medium bowl, then whisk in the pepper; set aside.
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6
Cream the butter and sugar with a handheld mixer until light and fluffy, about 1 1/2 minutes.
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7
Add the molasses and ginger juice and beat until evenly incorporated, about 2 minutes.
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8
(Stir together with a spatula if needed.)
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9
Gradually blend the dry ingredients on low speed into the butter mixture until you have a crumbly mixture.
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10
Bring the dough together by hand pressing and kneading lightly until moist, but not tacky.
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11
Divide into 2 equal portions, press into disks about 1/2-inch thick.
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12
Wrap in plastic and chill for at least 1 hour or overnight.
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13
Position racks evenly in the oven and preheat to 350 degrees F.
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14
Dust the dough and a work surface with flour.
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15
Roll the dough about 1/4 inch thick.
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16
Cut out cookies into desired shapes.
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17
Transfer to a parchment lined baking sheet.
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18
Bake until the cookies are a rich tawny brown, about 18 to 20 minutes.
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19
Cool on a rack.
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20
For decorating: Whisk the water and egg white powder in a medium bowl until foamy and smooth.
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21
Gradually whisk in the confectioners' sugar to make a smooth icing.
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22
For multiple colors divide the icing into batches and add a food coloring as desired.
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23
Spread or pipe the icing onto the cookies.
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24
Finish with sprinkles, or candies.
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25
Let rest on a rack until the icing sets, about 30 minutes.
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26
Cook's Note: For a chewier cookie, roll them 1/3 to 1/2-inch thick and bake for 16 to 20 minutes.
