Preheat the oven to 350 degrees. Line two baking sheets with parchment paper.
Whisk together the flour, baking soda, baking powder, and salt until thoroughly combined. Set aside.
Place 1 1/2 cups of sugar, softened cream cheese, cinnamon, ginger, cardamom, cloves, and black pepper in a large bowl. Place the remaining 1/3 cup of sugar in a shallow dish and set aside.
Pour the warm melted butter over the sugar, cream cheese and spices then beat the mixture with a hand mixer (or whisk) until creamy and smooth.
Whisk in the oil until incorporated. Add the egg, milk, and vanilla; continue to whisk until smooth.
Gradually add the flour mixture and mix with a rubber spatula until a soft homogeneous dough forms.
Portion cookie dough by using a 2 tablespoon portion scoop then roll each ball, coating them completely, in the reserved 1/3 cup of sugar.
Place 12 sugar-coated dough balls evenly spaced on each of the prepared baking sheets. Using the bottom of a drinking glass, flatten dough balls until 2 inches in diameter. Sprinkle tops evenly with some of the remaining sugar.
Bake, 1 tray at a time, until edges are set and just beginning to brown, 11 to 13 minutes, rotating tray after 7 minutes.
Cool the cookies on the baking sheet for 5 minutes before moving them to a wire rack to cool. Enjoy.