Whisk flour, baking soda, cinnamon, ginger, cloves, and salt in a medium bowl.
In a separate bowl, beat butter, molasses, and brown sugar till pale and fluffy (I use my stand mixer). Add egg and beat until combined.
Reduce speed to low and add in dry ingredients. Fold in crystallized ginger.
Cover and refrigerate at least 1 hour.
Preheat oven to 375F and line baking sheets with parchment or silicone mats.
Portion dough using a small cookie scoop. Roll into balls and dip tops into granulated sugar. Place on baking sheet at least 3" apart. I did 8 cookies per sheet.
Bake for 10-12 minutes until cracks form. Cool on cookie sheet for 10 mins then transfer to wire rack to cool completely.
Dip cookies in melted white chocolate. Place on parchment-lined baking sheets, and top with extra crystallized ginger if desired. Let set until coating is firm.
* You can do this either in the microwave in 15 second intervals or in a bowl over a pot of simmering water. The shortening is optional, you can just leave it out if you prefer.Adapted from Betty Crocker's Best Christmas Cookbook.