2 1/4 cups all-purpose flour
1 tsp baking soda
1/2 tsp salt
2 tsp ground ginger
1 tsp ground cinnamon
1/2 tsp ground cloves
1/2 tsp ground nutmeg
3/4 cup unsalted butter , softened
1/2 cup + 3 tbsp granulated sugar , divided
1/2 cup packed light-brown sugar
1 large egg
1/4 cup molasses
2 tsp vanilla extract
2 cups white chocolate chips
2 tbsp coconut oil
Optional decoration/garnish: dried cranberries & raw pumpkin seeds
Sift together the flour, ginger, baking soda, cinnamon, cloves, and salt. Set aside.
In a large bowl, cream together the butter, 1/2 cup granulated sugar, and brown sugar until light and fluffy. Beat in the egg, then stir in the vanilla and molasses. Gradually stir the sifted ingredients into the molasses mixture. Cover with plastic wrap and chill for 30 mins.
Preheat oven to 350 degrees F (175 degrees C). Shape dough into 1 1/2 tbsp sized balls (or use a scoop like I did), and roll them in the remaining 3 tablespoons of sugar. Place the cookies 2 inches apart onto an ungreased cookie sheet, and flatten slightly.
Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
In a microwave safe bowl, melt the white chocolate chips with coconut oil in microwave on HIGH power in 10 second intervals, stirring between intervals, until melted, smooth and fairly runny. Dip half of each cookie in melted white chocolate mixture then run bottom of cookie slightly along edge of bowl to remove excess, then return to parchment paper to set at room temperature. If adding garnish, place a dried cranberry and two pumpkin seeds before the chocolate has set.