In a medium bowl whisk together the flour, baking soda, salt, cinnamon, ginger, cardamom and black pepper. Set aside.
In a stand mixer fitted with a paddle attachment, beat the butter on medium for about 1 minute. Then dump in the white and brown sugar. Mix on medium for 2-3 minutes, until slightly fluffy. Add the egg and vanilla extract and stir until combined. On a low speed pour in the flour about a ½ a cup at a time. Stir until combined.
Turn the dough out of the bowl and onto the center of a piece of plastic wrap. Create a disc and refrigerate for at least 2 hours and up to 24 hours.
Fit two large baking sheets with parchment paper. Set aside.
On a clean work surface dusted with flour, roll the dough to ¼ inch thickness. Cut out using a 2 inch round cookie cutter. Place the cookies onto the preapred cookie sheet, leaving 2 inches between each cookie. Put the cookie sheet in the freezer for 10-15 minutes.
Preheat the oven to 350ºF.
Roll and cut out the remaining cookie dough. Place cookies on the prepared cookie sheet and refrigerate for 30 minutes or freeze for 15 minutes.
Take cookie sheet from the freezer and put it directly into the oven. Bake for 8-9 minutes. Until the cookies have edges are just brown. Cool on the pan for 5 minutes before moving to a wire cooling rack.
Make the Coffee Glaze
In a small bowl, whisk together the powdered sugar, coffee, salt together. Whisk in the heavy cream one tablespoon at a time to get desired consistency.
Once the cookies are cooled, spread the glaze on each cookie using the back of spoon or a small offset spatula. Let cookies sit until the glaze sets.