Adapted from Food & Wine
Whisk together the flour, baking soda and baking powder.
In another large bowl, beat butter and brown sugar together until light and fluffy.
Add ginger, cinnamon, salt, cloves and pepper and beat.
Add egg and beat until combined.
Beat in molasses.
Add the dry ingredients gradually and mix until combined and dough forms.
Wrap the dough in plastic wrap and chill for at least 3 hours. You can also freeze at this point.
When ready to bake, preheat the oven to 325 degrees.
Line cookie sheets with parchment paper.
If cutting into shapes, roll dough out on a floured surface and cut with cookie cutters. If not, roll about a tablespoon of dough into a ball and place on cookie sheet.
Bake for 8-10 minutes.
Allow to cool on pans for about 5 minutes then move to a rack to cool completely.
To make icing, beat the egg white until foamy.
Add confectioners' sugar 1 cup at a time, alternating with 1 tablespoon of water until sugar is incorporated and icing holds its shape.
Decorate and ice your cookies however you heart desires.