Pfeffernusse Cookies

1. In a large bowl, combine flour, baking powder, baking soda, cinnamon, ginger, cloves, cardamom, salt and white pepper. Whisk to combine. Set aside.
2. In another large bowl, cream together butter and sugar with an electric mixer until fluffy. Beat in egg and molasses, stirring until blended.
3. Gradually add the flour mixture into the creamed mixture, stirring at low speed until combined.
4. Shape dough into a disk. Wrap the disk tightly in plastic wrap, and refrigerate for several hours or up to 1 week.
5. Preheat the oven to 350 degrees F. Line baking sheets with parchment paper or a silicone baking mat.
6. Roll dough into 1-inch balls, and place the balls 2 inches apart on prepared baking sheets.
7. Bake for 12 to 14 minutes or until lightly browned. Cool on baking sheets for 2 minutes before transferring to wire racks to cool completely.
8. Roll cooled cookies in powdered sugar to coat. If you like a lot of powdered sugar, roll them once in the powdered sugar. Then allow them to sit for a minute, and then roll them again. (My preferred method.)
9. Store in an airtight container at room temperature or freeze for up to 3 months. Note: If you freeze cookies, roll them in powdered sugar again once thawed.