In a mixing bowl whisk together flour, baking soda, salt, ginger, cinnamon, cloves and nutmeg.
In the bowl of an electric stand mixer fitted with the paddle attachment, cream together butter, 1/2 cup granulated sugar, brown sugar, and vanilla until well blended.
Mix in egg, then blend in molasses. With mixer set on low speed, slowly add in dry ingredients and mix until combined. Cover bowl with plastic wrap and chill 1 hour. Preheat oven to 350 degrees and line baking sheets with parchment.
Scoop dough out about 1 1/2 tbsp at a time, shape into balls then roll in sugar.
Transfer to parchment paper lined baking sheets, spacing cookies 2 inches apart. Bake in preheated oven 6-7 minutes. They should be just barely set and fully cooked in the center. Don't over bake. These are best on the soft side.
Cool on baking sheet several minutes then transfer to a wire rack to cool completely. If dipping in chocolate, melt the white chocolate and dip half the cookie.