Step 1: In a large bowl, cream together the softened unsalted butter, granulated sugar, and brown sugar with an electric mixer until light and fluffy.
Step 2: Beat in the molasses and egg until fully incorporated and smooth.
Step 3: In a separate medium bowl, whisk together the all-purpose flour, baking soda, ground ginger, ground cinnamon, ground cloves, optional nutmeg, salt, and optional black pepper.
Step 4: Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
Step 5: Divide the dough into two equal portions, flatten each into a disc, wrap tightly in plastic wrap, and refrigerate for at least 1-2 hours, or preferably overnight.
Step 6: Preheat oven to 375°F (190°C). On a lightly floured surface, roll out one disc of chilled dough to about 1/4 inch thick. Cut out shapes using cookie cutters and carefully transfer to baking sheets lined with parchment paper.
Step 7: Bake for 8-12 minutes, depending on cookie size, until the edges are set and lightly golden, but the centers still look slightly soft. Avoid overbaking for a chewier cookie.
Step 8: Let cookies cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely. Once cooled, decorate with royal icing or your preferred glaze.