STEP 1: PREPARE THE DRY INGREDIENTS

In a medium bowl, whisk together the flour, baking soda, cinnamon, cloves, ginger, nutmeg, and white pepper. This ensures that all the spices are evenly distributed throughout the flour and will give the cookies their signature, well-rounded flavor.

STEP 2: CREAM TOGETHER BUTTER AND SUGARS

In a large mixing bowl, beat the softened butter and brown sugar together using an electric mixer or stand mixer on medium speed until the mixture is light and fluffy. This typically takes about 2 minutes. The butter and brown sugar provide the base for the cookies, ensuring a rich and tender crumb. Then, add the egg, molasses, and honey, and mix until the ingredients are well combined.

STEP 3: ADD THE DRY INGREDIENTS TO THE WET INGREDIENTS

Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until the dough just comes together. The dough will be somewhat soft but should hold its shape. Be careful not to overmix, as this can result in tough cookies. If the dough feels too sticky, you can chill it for 15–20 minutes to make it easier to handle.

STEP 4: CHILL THE DOUGH

Cover the dough with plastic wrap and refrigerate for at least one hour, or up to overnight. Chilling the dough helps the flavors to meld and firms up the dough, making it easier to roll into balls later. It also helps the cookies maintain their shape while baking.

STEP 5: PREHEAT THE OVEN AND PREPARE THE BAKING SHEET

Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat to prevent the cookies from sticking and to ensure even baking. Set aside a small bowl filled with powdered sugar for rolling the cookies.

STEP 6: FORM THE COOKIE DOUGH BALLS

Once the dough has chilled, scoop out tablespoon-sized portions of dough and roll them into small balls between your hands. You should aim for about 30 cookies in total. Roll each dough ball in powdered sugar, ensuring it’s coated evenly. This powdered sugar coating will create the signature snowy white crinkle effect as the cookies bake.

STEP 7: BAKE THE COOKIES

Place the sugar-coated dough balls onto the prepared baking sheet, spacing them about 2 inches apart to allow for spreading. Bake the cookies for 12–15 minutes, or until the edges are set and the tops have cracked slightly. The cookies should still be soft in the center but firm up as they cool.

STEP 8: COOL AND ENJOY

Let the cookies cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely. The longer the cookies sit, the more their flavor will develop. They are best enjoyed once they have cooled, allowing the spices to fully bloom and the texture to set.