Preheat your oven to 350°F (175°C) and line your baking sheets with parchment paper.

In a medium bowl, whisk together the all-purpose flour, baking soda, cinnamon, ginger, cloves, and salt until thoroughly combined.

In a large mixing bowl, cream together the softened unsalted butter and brown sugar until light and fluffy, about 2-3 minutes.

Beat in the molasses, egg, and vanilla extract to the butter-sugar mixture until smooth.

Gradually fold the dry mixture into the wet ingredients until just combined.

Using a cookie scoop, drop rounded dough balls about 2 inches apart onto the prepared baking sheets.

Bake for 10-12 minutes until the edges are set and the centers are slightly underbaked.

Allow the cookies to cool on the baking sheets for about 5 minutes before transferring to wire racks.

Melt the white chocolate in a microwave-safe bowl in 30-second intervals until smooth.

Dip each cookie halfway into the melted white chocolate and place back on the parchment-lined sheets.

Allow the dipped cookies to set at room temperature or in the fridge until the chocolate is fully set.