Preheat oven to 350F. Line a baking sheet with parchment paper and set aside.

In a large bowl, beat almond butter, sugar, molasses, egg, and vanilla until creamy. Beat in spices, baking soda, and salt until combined.

Scoop cookies into 1-in balls and place 1-2 in apart on prepared baking sheet. Bake cookies at 350F 9-10 minutes or until light golden brown (cookies will still be slightly soft in the middle) Cool cookies on pan 5 minutes, then transfer to a wire cooling rack.

In a double-boiler over medium-high heat, melt white chocolate and half-and-half together until smooth. Drizzle over gingersnaps and let stand 10 minutes to set. Enjoy!