-
1
In a medium bowl, whisk the 2 3/4 cups of flour with the baking soda and baking powder.
-
2
In the bowl of a standing mixer fitted with the paddle, beat the butter with the brown sugar at medium speed until fluffy, about 2 minutes.
-
3
Beat in the ginger, cinnamon, salt, cloves and black pepper, then beat in the whole egg.
-
4
With the mixer on, drizzle in the molasses and beat until blended.
-
5
Beat in the dry ingredients in 3 batches.
-
6
Divide the dough in half and pat into disks.
-
7
Wrap each disk in plastic and refrigerate until well chilled, about 3 hours.
-
8
Preheat the oven to 325 and line 2 large baking sheets with parchment paper.
-
9
On a lightly floured work surface, roll out the dough inch thick.
-
10
Using 4- to 5-inch cookie cutters, cut the dough into shapes and transfer to the prepared baking sheets.
-
11
Reroll the dough scraps and cut out more cookies.
-
12
Bake the cookies for 8 to 10 minutes, until the tops are dry and the edges just start to darken; rotate the pans halfway through baking.
-
13
Let the cookies cool on the sheets for 5 minutes, then transfer to racks to cool completely.
-
14
In a medium bowl, beat the egg white at medium speed until foamy.
-
15
Add the confectioners sugar 1 cup at a time, beating between additions, until the sugar is completely incorporated.
-
16
Add 1/2 tablespoon of water and beat at high speed until the icing holds its shape, about 5 minutes.
-
17
Thin with more water as needed.
-
18
Decorate the cooled cookies with the icing and serve.
