Sift together the flour, ginger, baking soda, cinnamon, cloves and salt. Set aside.
In a large bowl, cream together the butter and 1 cup sugar until light and fluffy. Beat in the egg, then stir in the water and molasses mixture.
Gradually stir the sifted ingredients into the molasses mixture.
Shape dough into walnut-sized balls and roll them in the remaining 2 tablespoons sugar. *If dough is too sticky, cool in the fridge for 30 minutes and check.
Place cookies 2 inches apart on an ungreased cookie sheet and flatten slightly. Bake for 8-10 minutes in a 350° oven.
Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
Melt white chocolate chips and shortening slowly on stovetop over low or simmer heat. Dip half of each cookie in the melted white chocolate and allow to cool on wax paper.
Recipe by Food Fun Family at https://foodfunfamily.com/white-chocolate-dipped-ginger-cookies/