Makes about 12 Bakery Sized Cookies
Preheat an oven to 350 degrees and line two (half) baking sheets with parchment paper.
In a small bowl, combine the ingredients for the topping then set aside.
Cream the butter and sugars together.
Add the egg and vanilla extract. Set aside.
In a separate medium size bowl stir the flour, salt, cinnamon,cardamom, cloves, all spice, ginger, pepper, and baking powder together.
Add the flour mixture to the wet mixture in two additions. Blend until dough begins to form together.
Liberally Scoop dough with a medium sized cookie scoop (These are bakery style cookies after all!) Then roll each scoop of dough into a ball.
Roll each ball in the topping mixture and place on the baking sheet.
Press down to slightly flatten the cookies so that they will bake evenly. Bake for 15-18 min, or until the tops and edges of cookies are barely golden. (These are better when they are less golden, but if you prefer crispier cookies then I would keep them in about 17 min).
Because these cookies are so large it is best to let them cool for a few minutes, before removing them from the cookie sheets.