Preheat oven to 350F degrees. Line two large baking sheets with parchment paper or silicone baking mats. Set aside.

In a large bowl, mix shortening, sugar, molasses, egg, flour, baking soda, cinnamon, cloves, ginger, and salt together until combined. DO NOT OVERMIX!

In a small bowl, mix the sugar and ground cinnamon together. This will be used to roll the cookie dough balls into.

Using a 1 Tablespoon cookie scoop or 1 Tablespoon measuring spoon, scoop cookie dough into balls. I make my cookie dough balls 2 Tablespoons each, which makes the perfect sized cookie. Roll the cookie dough balls into the small bowl of cinnamon-sugar. Then using your hands, slightly press down cookie dough ball to form a mini "hockey puck" and place on prepared baking sheet.

Bake for 10-12 minutes or until edges are golden brown. Let cool for 3-5 minutes on baking sheet before moving them to a wire rack to cool for at least 15 minutes before dipping.

In a small microwave safe bowl, melt the white chocolate in 15 second increments, stirring after each time until completely smooth. Dip half of each cookie into white chocolate and top with sprinkles, as shown in Step 6 image above.

Place cookies on baking sheet and allow the chocolate to set. I placed my cookies in the refrigerator for 15 miuntes to help the chocolate set faster.