Preheat the oven to 350°F (180°C) and line two baking sheets with parchment paper. Set aside.

With an electric mixer, combine the butter, sugar, molasses, egg, and anise extract.

In a separate bowl, whisk the flour, baking soda, cinnamon, black pepper, nutmeg, ginger, allspice, salt, cloves, and cardamom together, and then gradually add to the butter mixture.

Scoop the dough into 1 ½ tablespoons sized scoops, roll into a ball, and place on the prepared cookie sheets.

Bake for about 10-12 minutes, until the edges are set. Allow to cool until warm to the touch, then roll in the powdered sugar until coated. I like to dip them twice to get a really good coating.

Let cool completely before storing in an airtight container. These cookies can be stored at room temperature for up to five days.