White Chocolate Gingerbread Crisps

In a large bowl, sift or whisk together flour, ginger, cinnamon, allspice, cloves, baking soda and salt.
In a large bowl, use an electric mixer on med-high speed, beat the the butter and brown sugar until light and fluffy, 3 - 5 minutes. Add egg, molasses and vanilla and beat until combined. Reduce mixer to low speed and add flour mixture. Beat just until incorporated. Scrape down the bowl as needed.
Divide the dough into 2 discs, and roll each between 2 sheets of parchment paper. Dough should be thin, about 1/8-inch thick. Refrigerate flat until firm, about 1 hour.
Preheat oven to 350°F. Line baking sheet with parchment paper or silicone mat. Using round floured cookie cutter, cut out cookies. Place on prepared baking sheet 1-inch apart.
Bake, rotating baking sheet halfway thru, until cookies are lightly browned around the edges, 8 - 10 minutes. Cool on baking sheet 1 minutes, then transfer to wire rack to cool completely.
In a small bowl, place chocolate wafers in microwave, heating for 10 second intervals. Stir after each interval until chocolate is smooth.
Working one at a time, use a fork to dip cookie into chocolate, turning over to coat. Allow excess to drip back into bowl, then place on wire rack. Decorate with sprinkles. Remove wax paper or parchment when just starting to set to allow to firm completely.