Preheat the Oven - Set the oven rack to the center position. Preheat to 300ºF (149ºC). Line three baking sheets with parchment paper.

Prepare the Dry Ingredients - In a medium bowl, whisk together flour, baking soda, and salt.

Brown the Butter - In a 10-inch skillet, heat the butter over medium heat. Swirl the skillet frequently until the butter solids begin to brown, about 4 to 5 minutes. Quickly transfer to a large bowl.

Make the Dough - Add ground ginger, cinnamon, cloves, black pepper, and cayenne to the butter, and whisk to combine. Cool slightly for 2 minutes. Add brown sugar, molasses, and fresh ginger, and whisk to combine. Add egg plus egg yolk, and whisk to combine. Add flour and stir with a spatula until just combined.

Chill the Dough - Tightly cover and refrigerate the dough until firm, 45 to 60 minutes.

Roll Out the Cookies - Roll the dough into 2 teaspoon-sized balls, about 1" in size. Roll the cookies in granulated sugar to coat.

Bake - Space the cookies 2" apart, about 20 per sheet pan. Bake 1 sheet at a time until the edges just darken, 20 to 22 minutes. Rotate the pan halfway through.

Let Them Cool - Transfer the cookies on the parchment paper to a wire rack to cool completely. They will harden more as they cool.