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In a large bowl, mix the flour, baking soda, ginger, cinnamon,
cloves, nutmeg, and salt. Set aside. In the bowl of a handheld mixer
or a stand mixer fitted with a paddle attachment, cream the
softened butter for about 1 minute on medium speed. Add the
brown sugar and beat on high speed until light and fluffy, about 2
full minutes. Scrape down the sides as needed. Add the molasses,
egg, and vanilla. Beat well on high, scraping down the sides as
needed again.
Slowly add the dry ingredients to the wet on low speed. Once
mixed, beat in the white chocolate chips on low speed until
dispersed. Try to avoid overmixing. Cover dough tightly and chill
for at least 2 hours and up to 3 days.
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Remove cookie dough from the refrigerator. If you let it chill for
longer than 6 hours, allow to sit out at room temperature for at
least 30 minutes. Preheat oven to 350F. Line a large baking sheet
with parchment paper or a silicone mat. Pour the granulated sugar
into a bowl. Take 2 Tablespoons of dough and roll into a ball, then
roll into the sugar. Bake for precisely 8-9 minutes. Remove from
the oven and gently press the top of the cookie down with the back
of a utensil or even use your fingers. You're trying to obtain a
crinkly top. Place back into the oven for 1 more minute. Cookies
will be puffy and still appear very soft in the middle. That's ok.
Remove from the oven and allow to cool on the baking sheet for ten
minutes. Transfer to a wire rack to cool completely.
Store cookies in an airtight container at room temperature for 5
days or in the refrigerator for 7 days. Molasses cookies without
caramel may be frozen up to 3 months
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