Ginger Molasses Cookies with White Chocolate and Sprinkles

Preheat oven to 350 degrees F (175 degrees C).

In a mixing bowl, stir together the all-purpose flour, baking soda, ground ginger, ground cinnamon, and ground cloves using a whisk to mix well.

In a large mixing bowl, beat butter on medium speed for 2 minutes. Beat in the granulated sugar. Add the egg and molasses; beat well.

Using a wooden spoon, stir the flour mixture into the egg mixture.

Shape dough into 1-1/2 inch balls, using about 1 heaping tablespoon of dough for each ball. Roll balls in granulated sugar to coat.

Place balls about 2-1/2 inches apart on an ungreased cookie sheet lined with parchment paper.

Bake in the preheated oven for about 10 minutes or until light brown and still puffed. Do not overbake!

Cool cookies on the cookie sheet for 2 minutes. Transfer cookies to a wire rack to cool.

When cool, melt white chocolate according to package directions.

Dip each cookie halfway into melted white chocolate and place back on parchment paper to dry.

While the white chocolate is still melty, decorate with holiday sprinkles.