Preheat your oven to 350°F (175°C).

In a medium bowl, whisk together the all-purpose flour, baking soda, ground ginger, ground cinnamon, ground nutmeg, ground cloves, and salt. Set aside.

In a large mixing bowl, cream together the softened unsalted butter, packed brown sugar, and granulated sugar using an electric mixer on medium speed for 2-3 minutes until light and fluffy.

Beat in the large egg and vanilla extract until well combined, then mix in the molasses until smooth.

Gradually add the dry ingredient mixture to the wet ingredients and mix until just combined.

Gently fold in the white chocolate chips using a spatula.

Using a tablespoon or cookie scoop, drop rounded tablespoons of dough onto the prepared baking sheet, leaving about 2 inches of space between each cookie.

Bake in the preheated oven for 10-12 minutes until the edges are set and the tops are slightly cracked. Let cool on the baking sheet for 5 minutes before transferring to a wire rack.