Start by preheating your oven to 350 degrees F. Line two large baking sheets with parchment paper or silicone mats to ensure the cookies do not stick. In a large mixing bowl, beat the softened butter and brown sugar together on medium-high speed until the mixture is light, fluffy, and well combined. This usually takes about two to three minutes and provides the base for a soft texture.
Add the egg, molasses, and alcohol-free vanilla extract to the butter mixture. Continue to beat the ingredients until they are fully incorporated and the batter looks smooth. Be sure to scrape down the sides of the bowl with a spatula so that the molasses is evenly distributed throughout the dough.
In a separate medium-sized bowl, whisk together the all-purpose flour, ground ginger, cinnamon, cloves, nutmeg, baking soda, and salt. Whisking the dry ingredients separately ensures that the spices and the leavening agent are evenly mixed, which prevents any clumps of baking soda in your finished cookies.
Slowly add the dry flour mixture to the wet ingredients while mixing on low speed. Mix just until the flour streaks disappear. Over-mixing at this stage can lead to a tougher cookie, so keep it brief. Once the dough has formed, gently fold in the white chocolate chips using a sturdy spatula or a wooden spoon.
Scoop about two tablespoons of dough for each cookie and roll them into balls. Place them on the prepared baking sheets, leaving about two inches of space between each one to allow for spreading. Bake for 9 to 11 minutes. The edges should be set, but the centers should still look slightly soft. Let them cool on the pan for five minutes before moving them to a wire rack to cool completely.
