Whisk @all-purpose flour{2%cup and 2 Tbsp}, @ground ginger{2%tsp}, @ground cinnamon{1 1/2%tsp}, @baking soda{1 1/2%tsp}, @fine salt{1/2%tsp}, @ground cloves{1/4%tsp}, @ground black pepper{1/4%tsp}, and @cayenne pepper{1/8%tsp} together in a #large mixing bowl{} until thoroughly mixed.

Cream together @unsalted butter{12%tbsp}, softened, and @white sugar{2/3%cup} in a separate #bowl until pale yellow and creamy, about 2 minutes. Add @candied ginger{1/3%cup}, finely minced, @molasses{1/4%cup}, @vanilla extract{1/2%tsp}, and @egg{1}, beaten. Whisk mixture until well blended. Add flour mixture to butter mixture and stir just until the flour disappears. Cover dough with #plastic wrap{} and refrigerate until chilled, about ~{1%hour}.

Preheat the #oven{} to ~{350%F}. Line a #baking sheet{} with #parchment paper{}. Pour @white sugar{1/2%cup} into a shallow dish for rolling cookies.

Scoop out about 1 1/2 teaspoons dough with a #small scoop{} or #teaspoon{}. Form dough into balls and roll in white sugar. Place cookies on the prepared baking sheet. Bake in the preheated oven until just set, 8 to 10 minutes.