Using a cheese grater, grate ginger root on fine blade until you have two teaspoons.
In a bowl, combine butter and sugar until well mixed.
Add molasses, egg and grated ginger root to butter-sugar mixture and combine well.
In a second bowl, combine flour, baking soda, cinnamon, cloves salt and pepper.
Preheat oven to 350 degrees F. Place parchment paper on a cookie sheet.
Add wet ingredients to dry ingredients and mix until the dough shapes into a large ball.
Drop 1 1/2″ pieces of dough on cookie sheet lined with parchment paper. Ensure cookies are 2″ apart. Gently flatten cookies with fingertips.
Bake for 11 minutes (for a softer cookie) and 12 minutes (for a harder cookie) and then let cool on pan for 10 minutes. Watch the oven like a hawk and do not let them cook longer or they will be too crisp.
Serve immediately or store in airtight container in fridge for up to one week. Cookies can be placed in the freezer in airtight container for up to three months.