Preheat oven to 325 degrees. Line two sheet trays with parchment paper.
In the bowl of a stand mixer, combine the flour and powdered sugar on very low speed (or use a whisk) until combined.
Add the salt, cinnamon, pepper, cardamom, baking soda and cloves and blend. Now, add the soft butter, molasses, egg, vanilla and cream. Keep blending until a soft dough forms.
Wrap dough in plastic wrap and chill in the fridge for half an hour.
After chilling, roll dough out to be 1/4" thick. Cut out shapes with cookie cutters and place one inch apart on your prepared cookie sheets. Bake cookies for 10-12 minutes, or until puffy and bottoms are starting to become golden.
This dough freezes really nicely. Just defrost overnight in the fridge before rolling, cutting cookies and baking.
Cookies will keep 5 days or so in tupperware.