• In a medium bowl, whisk together the brown sugar, granulated sugar, molasses, olive oil and egg until well-blended.
• In another, larger bowl whisk together the flour, baking powder, baking soda, ginger, cinnamon, ground cloves, ground black pepper and salt.
• Pour the wet ingredients into the flour mixture. Use a spatula to stir it around until the wet and dry ingredients are fully incorporated into a moist, uniform dough.
• Divide the dough into 2 equal-sized balls, wrap the dough balls tightly in plastic wrap, and let the dough chill in the refrigerator for at least 2 hours.

Roll, Cut, and Bake the Cookies

• Preheat the oven to 350 °F. Line 2 large baking sheets with parchment paper.
• Turn one of the dough balls out onto a well-floured surface. Use a rolling pin to the roll the ball out into a circle, about ¼-inch thick.
• Use cookie cutters to cut shapes out of the dough. Gently lift the cookie shapes with a spatula and transfer them to the prepared baking sheets (you should be able to fit 12 to 18 cookies per baking sheet, depending on baking sheet size.)
• Bake the cookies in the hot oven for about 6 or 7 minutes. It's important to avoid burning them! These cookies will still look "uncooked" on top when they're brown on the bottoms! Unburned cookies are soft, chewy and delicious, while burned cookies are a little hard to eat although some icing will fix it.
• I didn't include icing in the calorie count here, but a little confectioner's sugar with lemon juice or milk makes a nice minimalist cookie icing.