Step 1

In a large bowl, mix together sugars, egg, cinnamon ,cloves, fresh ginger, oil, butter, molasses and salt. Stir together until everything is smooth and combined.

Step 2

Swift the flour and baking soda into the bowl and mix until a wet, sticky dough forms.

Step 3

Transfer the dough to cling film. Wrap and refrigerate for several hours until firm.

Step 4

On a baking sheet lined with floured parchment paper, transfer the dough. Flour your rolling pin and roll the dough out into a rectangle about 1/4 inch thick. Place in the dough in the freezer for the next 30 minutes.

Step 5

Preheat oven to 350 degrees. Take the dough out and cut out the desired shapes. Bake for 8-10 minutes or until the cookies are golden. Transfer immediately to a cooling rack. Let cool completely.

Step 6

In a double broiler, melt down the white chocolate and butter. Turn the heat off once the butter begins to melt about 2-3 minutes. Remove the pan from the hot water and stir. Once the chocolate melts completely into a smooth consistency spoon immediately into the piping bag. It shouldn’t be too hot. (If you don’t remove the chocolate immediately, it will seize).

Step 7

Decorate the cookies as desired.