In a mixing bowl whisk together flour, baking soda, salt, ginger, cinnamon, cloves, set aside.

In the bowl of your mixer add shortening, ½ cup white sugar and all of the light brown sugar. Cream them together until fully incorporated.

Add egg and molasses continuing to mix until combined.

Add the dry ingredients a ½ cup at a time until the mixture comes together into your gingersnap dough.

Cover mixing bowl with plastic wrap and chill for 1 hour.

Preheat oven to 350 degrees F.

When dough has chilled remove from fridge and roll into 1 inch balls, about 1 ½ tbsp of dough each.

Roll dough balls in the remaining 3 tablespoons of sugar coating each one in a light dusting of sugar.

Place balls on lined cookie sheet about 2 inches apart and use the bottom of a mixing cup to light press down on the top of the cookie flattening it slightly.

Bake for 8-10 minutes or until tops crack.

Remove from oven and let cool for a couple of minutes on the baking sheet. Then move to a cooling rack to cool completely.

Place white chocolate and shortening in a microwave safe bowl. Place in microwave and heat in 10 second intervals until chocolate has melted.

Drizzle cooled cookies with the white chocolate and let it harden fully before eating.