method

1. In a medium mixing bowl, combine the flour, ginger, cinnamon, salt, cloves, pepper, baking soda and baking powder. Whisk until blended.
2. In a small mixing bowl, combine the coconut oil and maple syrup and whisk until combined. Add the coconut sugar and whisk until blended. Add the egg and whisk until the mixture is thoroughly blended.
3. Pour the liquid mixture into the dry and mix just until combined. Divide the dough in half. Shape each half into a round disc about 1 inch thick and wrap it in plastic wrap. Place both discs in the refrigerator and chill until cold—about 1 hour, or up to overnight.
4. Preheat oven to 180 degrees celsius with racks in the middle and upper third of the oven. Line two large baking sheets with baking paper. Lightly flour your working surface and roll out one of your discs out until it’s ¼ inch thick.
5. Use cookie cutters to cut out cookie shapes and place each cookie on a baking-lined baking sheet, leaving about ½ inch of space around each one (this dough just barely expands during baking). Combine your dough scraps into a ball and roll them out again, repeating until you have used up all of your dough. Repeat with remaining disc.
6. Place baking sheets in the oven, one on the middle rack and one on the upper. Bake for 8 to 11 minutes; for softer cookies, pull them out around 8 minutes and for more crisp cookies, bake for up to 11 minutes. The cookies will further crisp as they cool. Place the baking sheets on cooling racks to cool.
7. If you’d like to pipe the cookies wait until they have completely cooled to do so.
8. To make the icing, in a small bowl, and using an electric mixer, whisk egg white until light and frothy. Gradually add Icing Sugar. Beat at high speed until fluffy, thick and shiny.
9. Transfer the icing into a small Ziploc bag, squeeze out any excess air and seal the bag. Cut off a tiny piece of one of the lower corners and squeeze icing through the hole to decorate the cookies as desired. The frosting will harden eventually.