1. Preheat your oven to 350 degrees. This is crucial for ensuring your cookies bake evenly. A well-preheated oven helps create that slightly crisp exterior we love.
2. In a large mixing bowl, whisk together flour, ginger, cinnamon, cloves, nutmeg, baking powder, baking soda, and salt for about 20 seconds. This step combines your dry ingredients and ensures the spices are evenly distributed.
3. In the bowl of an electric stand mixer fitted with the paddle attachment, cream together brown sugar and butter until well combined. Occasionally stop to scrape down the sides of the bowl; this ensures everything mixes evenly. You'll know it’s ready when the mixture is light and fluffy.
4. Add in the egg yolk and vanilla extract, mixing until combined. Next, pour in the molasses and 1 Tbsp of milk. Mix until everything is well incorporated.
5. With the mixer set on low speed, slowly add the dry ingredients to the wet mixture. Mix until just combined. If the dough seems too dry, add another 1 Tbsp of milk. The goal is a workable dough that holds together well.
6. Divide the dough into two equal portions. Roll each portion out evenly to just slightly over 1/4-inch thickness between two sheets of parchment paper. This allows for easy transferring to the cookie sheet.
7. Once rolled out, chill the dough on a cookie sheet in the freezer for 20 minutes, or about 1 hour in the fridge. This step is essential for firming up the dough so that your cookies hold their shape when cut.
8. After the chilling period, use a cookie cutter to cut the dough into star shapes. Carefully remove the cookies from the parchment paper using a thin metal spatula or pastry scraper if needed.
9. Transfer the cookies to a cookie sheet, spacing them about 1 inch apart. Bake in your preheated oven for about 8 minutes, or until they are slightly set. They should leave a slight indentation when touched.
10. Repeat the process with the remaining cookie dough. Once baked, remove the cookies from the oven and let them cool on the baking sheet for 2 minutes before transferring them to a wire rack to cool completely.
11. Once your cookies are completely cool, place white chocolate in a small microwave-safe bowl. Heat in the microwave at 50% power in 20-second increments, stirring well between each interval until melted and smooth.
12. If you plan to drizzle the melted white chocolate over the cookies, transfer it to a resealable bag. Cut a small tip from one corner and drizzle it over the cookies. Alternatively, you can dip or spread the white chocolate over half of each cookie.
13. Finally, sprinkle with white sparkling sugar sprinkles and let the chocolate set at room temperature. Store your delicious cookies in an airtight container to keep them fresh.
