Cream butter and brown sugar until well combined, light and fluffy, about 1-2 minutes depending on how soft the butter is.

Add egg, molasses and vanilla, mix till well combined-- it will be a caramel color.

In a separate bowl, mix flour, baking soda, salt, ginger,cinnamon, cloves, nutmeg and pepper using a pastry cutter, whisk or fork.

Add dry mix to wet mix slowly (about ½ at a time) and mix to combine but don't over mix.

Cover and chill the dough for 30 minutes (up to an hour) in the refrigerator. Meanwhile preheat your oven to 350 degree F.

Roll chilled dough into approximately 1 to 1 ½ inch balls.

(Place turbinado sugar in a small bowl) Roll each ball in turbinado sugar and place on baking sheet 2 inches apart-- they will spread while baking.

Bake 11-12 minutes, until top crinkly and center of cookie looks baked.

Let rest on hot baking sheet for 10 mins or longer to cool. Enjoy!

Store in an air tight, sealed container.