Mix together the red fife flour, baking soda, ginger, cinnamon, cloves, nutmeg, pepper and salt in a large bowl. Set aside.
Beat the butter and dark brown sugar in a large bowl with either an electric mixer or in a stand mixer. Mix on medium speed until light and fluffy.
Meanwhile, weigh the molasses and egg together in a separate small bowl.
Gradually add the molasses and egg mixture to the butter and sugar while mixing on medium speed. Scrape down the bowl as needed.
Reduce speed to low and gradually mix in the flour/spice mixture, scraping down the sides of the bowl occasionally to ensure proper incorporation. Mix until dough fully comes together and there are no more dry spots.
Step 5
Separate dough until two equal parts and press dough into 2 thick flat discs. Wrap in plastic wrap. Refrigerate for at least 4 hours or overnight. Dough can be kept in the fridge for up to four days.
Preheat oven to 350*F. Roll out dough, one disk at a time, on a lightly floured work surface. Roll dough to ¼ inch thickness for crispier cookies, or ½ inch thick for softer cookies. Cut into desired shapes using cookie cutters (please note to reduce bake times for smaller cookies). Place cookies 1 inch apart on parchment lined baking sheets.
Bake cookies for 8-10 minutes or until the edges of the cookies are set and just beginning to brown (baking times will vary based on individual ovens, cookie size and thickness). Cool cookies on baking sheets for a few minutes then move to wire racks to cool completely. Decorate cookies as desired using royal icing, or icing of choice.