Using an electric mixer, cream together the butter, ¼ cup white sugar, ¼ cup brown sugar, and the egg.
Add in the molasses and vanilla extract and mix well.
Slowly stir in the spices and all purpose flour. Form the batter into a dough ball, cover with saran wrap, and refrigerate for at least 1 hour.
Preheat the oven to 350F, line a cookie sheet with parchment paper, and lightly spray it with nonstick cooking spray.
Place the 1.5 tablespoons of white sugar onto a flat surface (I used a plate).
Use about 1 tablespoon of dough for each cookie and roll it into a ball, roll the dough into the sugar, and then flatten it into a cookie. Not too flat, you want them fairly thick still because they will spread some in the oven.
Bake for 10-12 minutes, then let the cookies cool.
If using the white chocolate drizzle, place 2 tablespoons of white chocolate chips in a small ziplock bag. Microwave for 30 second intervals turning the bag over each time, until the chocolate has melted. Cut off a tiny tip and drizzle it onto the cookies.