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1
Into a bowl sift together flour, pepper, ground ginger, baking soda, salt, cinnamon, cloves, and nutmeg.
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2
In a small bowl stir together molasses and coffee.
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3
In a bowl with an electric mixer at medium speed beat together butter and brown sugar until light and creamy.
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4
With mixer at low speed beat in gingerroot.
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5
Beat in flour mixture alternately with molasses mixture, beginning and ending with flour mixture.
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6
Divide dough into thirds.
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7
Form each third into a ball and flatten to form disks.
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8
Chill disks, wrapped separately in plastic wrap, at least 4 hours and up to 3 days.
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9
Preheat oven to 350F and line 2 large baking sheets with parchment paper.
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10
Break off egg-size pieces from 1 disk (keep remaining 2 disks chilled) and with heel of hand smear each piece once in a forward motion.
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11
Gather pieces together and give dough a few smears to bring together.
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12
Repeat procedure with remaining 2 disks.
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13
On a lightly floured work surface roll out one third of dough into a 22- by 8-inch rectangle (about 1/8 inch thick), making sure dough is not sticking to surface (use a pastry scraper to lift dough; sprinkle surface with additional flour if sticking).
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14
With a 2-inch gingerbread man cutter or 3 1/2-inch candy cane cutter cut out shapes, transferring with a spatula to baking sheets and arranging about 1/2 inch apart.
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15
Bake cookies in batches in lower third of oven 6 to 8 minutes, or until crisp (do not let cookies get too dark).
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16
With spatula transfer cookies to racks to cool.
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17
Make more cookies with scraps and remaining two thirds of dough in same manner.
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18
Cookies keep, in airtight containers at room temperature, 1 week.
