Preheat the oven to 375 degrees.

In a large bowl cream together the butter and sugar for at least 2-3 minutes or until light and fluffy looking.

Add in the egg and vanilla and mix until well combined.

Stir in the molasses.

Add the flour, baking soda, cinnamon, ginger, and nutmeg to the bowl. Mix just until a dough is formed. Do not over mix.

At this point if you dough is a little sticky you can refrigerate it for 15 minutes. I did not need to do so.

Using a scoop, make several cookie balls about 1 inch round. Roll each into a ball shape and roll in the granulated sugar.

Place the cookies on a baking sheet 2 inches apart.

Bake for about 10 minutes. Remove from oven and let sit 2-3 minutes before removing to a wire rack to cool completly.

Place the white chocolate in a microwave safe bowl and heat for 30 seconds. Remove and mix well. Continue microwaving in 20-30 second intervals and stirring well after each heating until the chocolate is completely melted.

Dip one side of the cookie into the white chocolate mixture and let the excess chocolate drip back into the bowl.

Place the dipped cookie on a sheet of parchment paper. Quickly sprinkle with holiday sprinkles before the chocolate haardens.

Store in an air tight container for up to 2 weeks.