In the bowl of a stand mixer fitted with the paddle attachment, beat butter, shortening, and brown sugar at medium speed until fluff y, 3 to 4 minutes, stopping to scrape sides of bowl. Add egg, beating well. Beat in molasses and vanilla.
In a medium bowl, whisk together flour, cinnamon, baking soda, salt, ginger, cardamom, cloves, and pepper. With mixer on low speed, gradually add fl our mixture to butter mixture, beating until combined. Cover and refrigerate until firm, about 1½ hours.
Line baking sheets with parchment paper.
Roll dough into 1½-inch balls (38 grams each). Roll dough balls in vanilla sugar, and place 2 inches apart on prepared pans. Flatten dough balls into 2-inch disks. Refrigerate for 30 minutes.
Preheat oven to 350°F (180°C).
Bake, one pan at a time, until puffed and set, 10 to 12 minutes. Let cool on pans for 5 minutes. Remove from pans, and let cool completely on wire racks.
Using an offset spatula, spread Creamy Vanilla-Orange Frosting onto cookies. Store in an airtight container for up to 3 days.