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1. In a large bowl, combine flour, baking powder, baking soda, cinnamon, ginger, cloves, cardamom, salt and white pepper. Whisk to combine. Set aside.
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2. In another large bowl, cream together butter and sugar with an electric mixer until fluffy. Beat in egg and molasses, stirring until blended.
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3. Gradually add the flour mixture into the creamed mixture, stirring at low speed until combined.
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4. Shape dough into a disk. Wrap the disk tightly in plastic wrap, and refrigerate for several hours or up to 1 week.
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5. Preheat the oven to 350 degrees F. Line baking sheets with parchment paper or a silicone baking mat.
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6. Roll dough into 1-inch balls, and place the balls 2 inches apart on prepared baking sheets.
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7. Bake for 12 to 14 minutes or until lightly browned. Cool on baking sheets for 2 minutes before transferring to wire racks to cool completely.
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8. Roll cooled cookies in powdered sugar to coat. If you like a lot of powdered sugar, roll them once in the powdered sugar. Then allow them to sit for a minute, and then roll them again. (My preferred method.)
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9. Store in an airtight container at room temperature or freeze for up to 3 months. Note: If you freeze cookies, roll them in powdered sugar again once thawed.
