Beat together the butter with 1 cup of sugar in a
mixing bowl until the mixture is smooth, and stir
in beaten egg and molasses. In another bowl, whisk
together the flour, baking soda, ginger, cinnamon,
cloves, nutmeg, and salt; stir the flour mixture
into the molasses mixture by half cupfuls. Stir in
the white chocolate chips. Refrigerate dough for
at least 1 hour.
Preheat oven to 350 degrees F (175 degrees C).
Scoop up a generous spoonful of dough, and roll it
into a ball. Roll the ball in sugar, place onto an
ungreased baking sheet, and flatten slightly.
Sprinkle a little sugar onto the cookie, if
desired. Repeat for the rest of the cookies.
Bake the cookies in the preheated oven until
lightly browned, 10 to 15 minutes. Allow to cool
on the baking sheet for about 1 minute before
removing to finish cooling on racks.