• Preheat the oven to 375 degrees.
• In the mixing bowl of a stand mixer, combine 1 and 1/4 cup of the flour, brown sugar, shortening, molasses, egg, baking soda, ginger, cinnamon, and cloves. Beat on medium to high speed until combined.
• Beat in remaining flour until the cookie dough forms a dense ball on the beater.
• Shape gingersnap cookie dough into 1-inch balls. 
• If you are choosing to coat in sugar, place 1/4 cup sugar in a small bowl and roll the dough balls in the sugar. If you are choosing to put the white chocolate drizzle on, omit rolling the balls in sugar.
• Place the balls about 2 inches apart on an ungreased cookie sheet.
• Bake for 8 to 10 minutes or until set and there are cracks in the tops of the cookies.
• Remove cookies from the oven and place on a wire rack to cool.

Decorating the Gingersnaps with White Chocolate Drizzle

• Put 1/2 cup of white chocolate chips in a microwave-safe bowl and run the microwave for 45 seconds.
• Stir the white chocolate and return to the microwave for 30 more seconds. Keep repeating the process until the chips are melted.
• Scrape the melted chocolate into a decorating bag fitted with a number 3 round decorating tip.
• Drizzle the melted chocolate onto the cookie in a zigzag pattern.
• Place each decorated cookie on a wire rack while the chocolate hardens.