• Heat the oven to 350℉. Prepare a cookie sheet(s) by lining with parchment paper, silpat liner or spray with cooking spray. Set aside.

  ^{*For best results, I recommend using pre-cut parchment paper sheets on the cookie sheet.}
• In a large mixing bowl using an electric hand mixer, or use a stand mixer with the paddle attachment, beat the butter and granulated sugar until it's fluffy looking and whipped really well together. About 2 minutes.
  12 tablespoons butter, 1 cup granulated sugar
• Add in the egg and molasses. Beat until combined.
  1 large egg, 1/4 cup molasses
• Add in the flour, baking soda, ginger, cinnamon, cloves, and salt. Beat on low speed just until combined and no flour pockets or streaks remain in the dough.
  2¼ cups all-purpose flour, 1 teaspoon baking soda, 1 teaspoon ground ginger, 1 teaspoon cinnamon, ¼ teaspoon ground cloves, ¼ teaspoon salt
• Pour the 1/4 cup granulated sugar into a small bowl. This is for rolling the dough balls in.
  1/4 cup granulated sugar
• Use a medium cookie scoop (about 2 tablespoons of dough) and scoop the cookie dough. Roll the dough into a ball and then roll the ball in the sugar until it's well coated all over. Place 12 cookie dough balls per cookie sheet.
• Bake for 10-12 minutes. 
• Remove the cookies from the oven and allow them to cool on the warm cookie sheet for about 20-30 minutes before adding the white chocolate glaze.

White Chocolate Drizzle

• Add the white chocolate chips and oil into a microwave-safe bowl. Microwave for 90 seconds, stirring well after every 30 seconds, until it's completely smooth and melted.
  1 cup white chocolate chips, ½ teaspoon canola or vegetable oil
• Use a fork to drizzle the glaze over top the cookies OR you can put the melted white chocolate into a ziplock bag, snip the bottom corner off, and glaze the cookies this way. Immediately add the Christmas sprinkles on top. Let the glaze harden and set at room temperature. Enjoy!
  Christmas sprinkles