In a mixing bowl, whisk together Bakers all-purpose flour, baking soda, salt, ginger, cinnamon, cloves and nutmeg, until combined. Set aside.
Using an electric mixer or mixing bowl, cream together butter, 1/2 cup white fine sugar and golden yellow sugar until combined.
Add in egg, then molasses and vanilla. At a low speed, add in dry ingredients and mix until combined. Cover bowl with plastic wrap and chill for 1 hour.
Preheat oven to 350°F.
Scoop 1 1/2 Tbsp of dough per cookie, shape into balls and roll in white fine sugar.
Transfer balls to silicone baking mat or parchment paper lined baking sheet, spacing 2 inches apart and flatten the tops evenly.
Bake for 10 - 12 minutes.
Move to a wire rack to cool.
In a microwave safe bowl, melt white chocolate chips with shortening in 10 second intervals, stirring until melted. Dip half of each cookie in melted chocolate then run the edge of the cookie along the side of the bowl to remove any excess chocolate. Add holly berry quins to each cookie while chocolate is still warm, then place decorated cookie onto silicone baking mat or parchment paper to set at room temperature. (Note: If the bowl of melted chocolate begins to harden while dipping cookies, return bowl to microwave and gently heat and stir until melted again.)