Preheat the oven to 375 degrees. Line 2 large baking sheets with parchment paper and set aside.

Combine the flour, baking soda, spices, and salt in a medium mixing bowl and whisk to combine.

Place the butter, brown sugar, and 1/3 cup of granulated sugar in the bowl of a stand mixer fitted with the paddle attachment. Turn mixer to medium and beat until light and fluffy, 3 to 4 minutes. Add the egg yolk and vanilla and beat to combine, then add the molasses and beat to combine. Scrape down the sides and bottom of the bowl, then turn mixer to low and beat in the dry ingredients until just incorporated. Fold in the white chocolate chips with a rubber spatula.

Place the remaining 1/2 cup of granulated sugar in a small bowl. Scoop dough into heaping tablespoons and roll into balls. (Damp hands are helpful to prevent sticking.) Drop each ball into the bowl of sugar and roll to coat. Arrange balls on the prepared baking sheets 2 inches apart from one another.

Bake 10 to 11 minutes, until cookies are lightly browned, but still puffed up. (They will look underdone in the middle.). Cool for 5 minutes on baking sheets, then remove to a wire rack to cool completely. Serve.