1. Combine flour, baking soda, salt and spices in a bowl, whisk to combine, set aside. 

2. Cream butter and sugar until combined, then add molasses, egg and vanilla. Mix again, scrape down sides of bowl when necessary.

3. Add in the flour mixture and mix on low until just combined. Add in the pear and ginger on low.

4. Transfer dough to a bowl, cover with plastic wrap then chill 4 hours up to overnight. I suggest overnight for flavors to mix well. 

5. When ready to bake heat oven to 350 Deg F. Prepare baking sheets with parchment paper. 

6. Scoop out dough balls with a medium sized cookie scoop ( #40 - 1 ½ tablespoon size) then roll into a ball with your hands. Roll in granulated sugar until well coated then place on cookie sheet. 

7. Place each cookie dough ball a few inches apart. Bake for 12-13 minutes. 

8. Cool on cookie sheet a few minutes then transfer to a wire cooling rack to cool completely. Once all the cookies are completely cooled, melt the white chocolate. 

9. Prepare a cookie sheet with wax paper. Dip the cookies halfway into the melted white chocolate then place on the wax paper. Top the chocolate dipped half with sprinkles, then set cookies in refrigerator or freezer to set the chocolate.

10. Cookies can be kept at cool room temperature in an airtight container for a few days or up to 3 months in the freezer.