In a small bowl, whisk together baking soda, ginger, cinnamon, cloves, and salt.

In mixing bowl, beat butter, brown sugar, and baking soda/spice blend until smooth. Beat in molasses, egg, and milk. Whip for a minute, and then beat in vinegar.

Stir in gluten-free CUP4CUP flour. Then cover tightly, and refrigerate for at least 2 hours.

Line baking sheet with parchment, and preheat oven to 350 degrees F.

Make very small (3/4 inch) dough balls, and roll in 1/3 cup granulated sugar. Place balls 1 inch apart on prepared baking sheets.

Bake at 350 degrees for 10-12 minutes. Using a small glass, immediately make indentations in the center of each hot cookie. Cool in pan for 3 minutes, and then transfer to a wire rack to cool completely.

In small double boiler or microwave, heat 1 cup white chocolate chips with 1 tablespoon cream. When melted and smooth, stir in 1 teaspoon molasses and 1/8 teaspoon ground cinnamon, and mix completely. If mixture is too thick to pour, thin with 1 teaspoon coconut oil. Pour or scoop ½ teaspoonsful into the indent of each cookie. Allow to set for 30 minutes.

In small double boiler or microwave, heat 1/3 cup white chocolate chips with 2 teaspoons coconut oil in 30-second intervals until completely melted and smooth. Stir between each interval, and do NOT over-heat. Carefully drizzle over cookies, and allow to set for 30 minutes.