Combine Dry Ingredients: In a large bowl, whisk together the flour, baking soda, ginger, cinnamon, cloves, nutmeg, and salt.

Cream Butter and Sugar: In a separate bowl, cream together the softened butter and brown sugar until light and fluffy.

Add Molasses and Egg: Beat in the molasses and egg until well combined. Stir in the vanilla extract.

Gradually Add Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.

Chill Dough: Wrap the dough in plastic wrap and refrigerate for at least 2 hours, or preferably overnight.

Preheat Oven and Prepare Baking Sheet: Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.

Roll Out Dough: On a lightly floured surface, roll out the dough to about 1/4-inch thickness.

Cut Out Shapes: Use gingerbread cutters to cut out desired shapes.

Bake: Place the cookies on the prepared baking sheet and bake for 8-10 minutes, or until the edges are lightly golden brown.

Cool: Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Melt White Chocolate: Place the chopped white chocolate and shortening (if using) in a heatproof bowl set over a saucepan of simmering water (double boiler). Make sure the bottom of the bowl does not touch the water. Stir frequently until the chocolate is completely melted and smooth. Alternatively, melt in the microwave in 30-second intervals, stirring between each interval, until melted and smooth.

Dip Cookies: Dip each gingerbread cookie into the melted white chocolate, coating about half or all of the cookie.

Decorate (Optional): Immediately sprinkle with sprinkles or other decorations while the chocolate is still wet.

Set Chocolate: Place the dipped cookies on a parchment-lined baking sheet and let the chocolate set completely. You can speed up the process by placing them in the refrigerator for a few minutes.