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.