In a medium bowl, whisk the flour, ground ginger, cinnamon, baking soda, salt, baking powder, ground cloves, black pepper, and cayenne until thoroughly combined.
In the bowl of a stand mixer using the paddle attachment or a large bowl using a hand mixer, cream the butter and the Redpath® Golden Yellow Sugar until pale in colour and fluffy; 3 to 5 minutes. Add the egg, and mix until combined. Add in the molasses, grated ginger, and vanilla extract, and mix until incorporated.
Add in half of the dry ingredients, mixing at low speed until almost combined, before adding the remaining dry ingredients. Mix until just combined, and no flour streaks remain. Cover bowl and place in the fridge to chill; 30 minutes.
Preheat oven to 350°F (177°C). Line two large baking sheets with parchment paper.
If using, have a small dish of Redpath Simply Raw™ Turbinado Sugar ready.
With a small ice cream scoop (about 2 tablespoons), portion the dough and roll into balls. Drop the balls into the turbinado sugar if used. Roll the dough in the sugar, and place balls onto the prepared baking sheets about 2 to 3 inches apart. Using a flat-bottomed drinking glass, gently press each ball slightly to make a ¾-inch thick cookie.
Place into the preheated oven and bake until cookies have spread, tops are slightly cracked, middles are not shiny, and edges are lightly browned; 10 to 13 minutes.
Let cookies cool on baking sheets for 5 minutes before carefully transferring to a wire cooling rack to cool completely.
Place a small, heavy-bottomed saucepan with about 2 inches of water over high heat and bring to a simmer. Reduce heat to low (water should be barely simmering).
Place the white chocolate and oil into a small or medium heat-proof bowl that fits over the pot of water. The bottom of the bowl should not touch the surface of the water. Sit the bowl over the pot, and with a heat-proof spatula, slowly stir the white chocolate and oil together until only a few unmelted chocolate pieces remain.
Carefully remove the bowl from the pot, wiping the bottom of the bowl of any moisture created by the steam. Stir the white chocolate mixture until smooth.
Line a baking sheet with parchment paper.
Dip half or a third of the cookie into the melted chocolate, gently running the bottom of the cookie on the lip of the bowl to remove excess chocolate. Place onto the prepared baking sheet to set. If using shredded coconut, sprinkle onto white chocolate before it sets completely.
Store completely cooled and set gingersnaps in an airtight container layered between parchment paper for up to a week at room temperature or in the freezer (undipped) for up to 2 months.