In a large bowl, whisk together the all-purpose flour, cinnamon, ginger, cardamom, cloves, salt, white pepper, and baking soda until thoroughly combined.

In the bowl of a stand mixer, using the paddle attachment, blend the butter on medium-high speed until smooth and creamy; 1 minute.

Add in the Redpath® Organic Granulated Sugar and cream until mixture is light and fluffy; about 3 minutes.

Scrape down sides and add in the egg and blend until fully incorporated. Add in the molasses, vanilla extract, and the orange zest. Cream mixture on medium speed until well mixed.

Add dry ingredients into the butter-sugar mixture and mix on low speed until combined.

Divide dough in half. Form each half into a flattened rectangle and wrap well in a piece of plastic wrap. Chill for at least 2 hours to ensure dough firms up and becomes less tacky.

Preheat oven to 350°F (177°C). Line two baking sheets with parchment paper. Set aside.

Remove one of the sections of dough from fridge; allow dough to sit for 5 minutes before rolling.

Very lightly flour a piece of parchment and place the dough into the centre of the paper. Place a second piece of parchment on top of the dough. Roll dough to between ¼- to ⅛-inch thickness.

With desired cookie cutters, dipped in flour to prevent sticking, cut out shapes. With an offset spatula to help, place gingerbread cookies onto the prepared baking sheets. Place in fridge to chill; 10 minutes. Scraps can be rerolled and cut.

Remove chilled cookies from the fridge and place into the preheated oven. Depending on the thickness of the cookies, bake for 10 to 12 minutes or until cookies feel quite firm and dry to the touch.

Remove from oven and cool on pan; 5 minutes. Carefully transfer cookies to a wire cooling rack to cool completely before decorating.