Old Fashioned Molasses Cookies

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Move the racks to the upper and lower-middle positions and preheat the oven to 375 °F. Line two half sheet baking pans with Silpat silicone mat or parchment paper.
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In a medium bowl, whisk together t2 cups all-purpose flour, 1½ teaspoons baking soda, 1½ teaspoons ground cinnamon, ½ teaspoon kosher salt , ¼ to ½ teaspoon black pepper (to taste), ¼ teaspoon ground cardamom, and ¼ teaspoon ground cloves until well combined.
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In a separate bowl, beat together ½ cup unsalted butter (melted), ⅓ cup molasses, ⅓ cup granulated sugar, ⅓ cup light brown sugar, and 1 large egg until smooth.
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Add the flour mixture to the butter mixture and stir until just combined. Cover the bowl and chill the dough for 15 minutes.
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Using a small cookie scoop, portion out 1 tablespoon of dough and roll it into a ball. Toss the ball in t½ cup powdered sugar, then knock off the excess sugar. Place the ball on the baking pan, flattening slightly with your fingertips.
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Bake until the cookies are puffed and cracked, 8 to 10 minutes. The cookies will be soft.
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Let cool on pan 2 minutes, then transfer to a cooling rack to cool completely.
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Storage instructions: These cookies keep well stored in an air-tight container for up to 5 days.
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Make-ahead instructions: The uncoated dough balls can be frozen for up to 3 months. Allow the frozen dough ball to defrost on the counter for about 15 minutes, then roll in powdered sugar and bake at 350 °F for 10 to 12 minutes.