Assemble all ingredients for ease of preparation.

In a large mixing bowl, combine the 2 cups plus 2 tablespoons of flour, cocoa powder, ginger, cinnamon, baking soda, salt, cloves, black pepper, and cayenne pepper. Whisk until the ingredients are well distributed.

In a separate bowl, use an electric mixer to cream the softened butter and granulated sugar until the mixture turns a pale, creamy yellow, approximately 2 minutes. Incorporate the molasses, vanilla extract, and egg, mixing until fully blended. Gradually add the dry mixture to the creamed butter mixture, stirring gently until the flour is just incorporated.

Place a sheet of plastic wrap on your work surface. Transfer the dough onto the wrap, shaping it into a rectangle roughly 1 inch high and 4–5 inches wide. Wrap tightly and refrigerate until the dough is firm and cold, approximately 1 hour.

Preheat the oven to 350°F (175°C). Prepare a baking sheet with a Silpat mat or parchment paper.

Once the dough has chilled, slice it into 14 or 15 sections, each about 3/8 inch thick. Cut each slice in half, then further divide each half into three strips lengthwise.

Arrange three strips of dough to form a six-pointed star on the baking sheet, leaving space between stars to allow for spreading.

Bake for 12 minutes for chewy cookies or 15 minutes for a crisper texture. Remove from the oven, allowing the cookies to cool on the sheet for 5 minutes before transferring them to a wire rack. Let them cool fully, about 30 minutes.

To prepare the icing, mix the powdered sugar with water until it reaches a smooth, ribbon-like consistency. Transfer the icing to a piping bag fitted with a small, round tip. Pipe delicate snowflake patterns onto the fully cooled cookies.

Serve and enjoy your festive creations!