Whip the butter and ½ cup of the granulated sugar and brown sugar until light and fluffy. Add in the egg and molasses and mix until well combined.

In a separate bowl, whisk together the flour, baking soda, cinnamon, ginger, cloves and salt.

Stir it into the wet ingredients just until combined. Cover bowl of dough with saran wrap and refrigerate for 2 hours.

Ten minutes before removing the batter from the fridge, preheat the oven 375°F. Then prepare a large baking pan with parchment paper. Pour the remaining granulated sugar into a shallow bowl and set aside.

Remove the dough from the fridge and use a cookie scoop or your hands to form 1 ½ inch balls. Roll them in the sugar and place 6-8 cookies, one inch apart on the cookie sheet.

Bake for 10-12 minutes, or until they have dried out significantly between the cracks in the tops of the cookies.

Remove from the oven and let them cool for 5 minutes on the pan, before transferring them to a cookie cooling rack to cool completely.

Repeat the baking process until all of the dough has been used, making sure to let the pan cool completely before placing the new cookie dough balls on it to bake.

Once the cookies have cooled, line counters with parchment paper and melt the white chocolate melting wafers in a microwave in 30 second increments until melted, stirring between each time.

Dip cookies halfway into the chocolate. Lightly scrape away the excess chocolate from the bottom, placing them on the parchment paper. When you get down to where you can no longer dip the cookie halfway, use a spoon to gently drizzle the white chocolate across half of the cookie, making sure to drip off any excess chocolate in the process.

Place 2 holly leaves and 1 holly berry or as many as you like, between the two leaves. Let them cool completely before serving.