1. Preheat oven to 375 degrees F. Line a large baking sheet with a Silpat baking mat or parchment paper. Set aside.

2. In a large bowl, whisk together the flour, baking powder, salt, and spices.

3. In the bowl of a stand mixer, beat the butter and brown sugar until smooth and creamy, about 3 minutes. Add in the egg and vanilla extract. Mix until well combined. Add in the molasses and mix until combined.

4. With the mixer on low, slowly add the flour mixture. Mix until flour disappears.

5. Form the dough into tablespoon sized balls. Place the cookie dough balls on prepared baking sheet, about 2 inches apart.

6. Bake for 10-12 minutes or until cookies are set, but centers are still soft. Let the cookies cool on the baking sheet for two minutes, then transfer to a wire cooling rack to cool completely.

7. While the cookies are cooling, make the frosting. In the bowl of a stand mixer, cream the cream cheese and butter on medium-high speed until smooth. Add the melted white chocolate and vanilla extract. Beat until smooth. Reduce the mixer speed to low and add the powdered sugar until smooth.

8. Using a knife, frost the gingersnaps with frosting.