In a medium bowl, whisk together the all purpose flour, whole wheat flour, ginger, baking powder, baking soda, cloves, salt (be sure to reduce the amount of added salt here if you will be using salted butter), and pepper. Set aside.
In a large bowl or the bowl of a stand mixer, add the butter and brown sugar. Mix together at medium speed until smooth, about 1 minute. Add the egg, molasses and fresh ginger and mix in well.
Add the flour mixture, mixing just until the flour is incorporated. Do not over-mix. Cover the bowl tightly with plastic wrap and refrigerate 30 minutes.
When ready to bake, preheat oven to 350F (not fan-assisted), with the rack in the centre of the oven. Prepare a large baking sheet by lining with parchment paper.
Using a cookie scoop (2 3/4") or a measuring tablespoon, take a rounded scoop of dough and form into a ball. Roll in turbinado sugar and place on baking sheet about 3 inches apart. Using the bottom of a glass, flatten the balls slightly, to about 3/4" high.
Bake in preheated oven for 11-13 minutes, or until just starting to brown around the edges and dry to the touch on top. Remove from oven and allow to cool on the baking sheet for 10 minutes, before removing to a cooling rack to cool completely.
Store cookies at room temp in airtight container up to 5 days or freeze up to 2 months.
Notes
1. If you don't have any whole wheat flour, you can replace with more all-purpose flour. Do note that the cookies will have a lighter, fluffier texture if you use all all-purpose flour.2. Ginger paste is the fresh ginger paste that is found in tubes in the produce section of most grocery stores. If you have no fresh ginger at all, use an additional 1/4 tsp powdered ginger.Be sure to read the Ingredient Notes and the Cookie Baking Tips above the recipe card for more tips on making this recipe.