In a small bowl, whisk the flour, ginger, cinnamon, baking soda, salt, nutmeg, and pepper.

In a large bowl, beat the butter and brown sugar with a hand mixer on medium speed until light and fluffy, about 3 min.

Add the egg yolk and molasses and blend until well combined, about 1 minute.

Add the flour-spice mixture and mix on medium-low speed until the dough is well blended and forms a crumbly texture, about a minute will do.

Pour the dough onto an unfloured work surface; gently knead until it comes together.

Shape into an 8-inch-long log about 1-1/2 inches in diameter and wrap in plastic.
Refrigerate for at least 3 hours or overnight.

Preheat the oven to 200°C. Grease your baking pan or Line a large cookie sheet with parchment.

Unwrap the dough and use a thin, sharp knife to cut the log into 1/8-inch slices. Alternatively roll it out n cut using cookie cutter. Note that this dough is a bit trickier to roll out.

Arrange the slices about 1 inch apart on the baking pans.

Bake until the cookies are slightly darker brown on the bottoms and around the edges, 10 to 12 min.

Once done, Transfer the cookies to a rack and let cool completely. When cool, store in airtight containers.