In a large bowl sift your flour and hand whisk in baking soda, spices, and salt. Set aside.
In bowl of stand mixer, (or large bowl with hand mixer) beat together softened butter with brown sugar until creamy.
Add egg, molasses, and maple syrup to the butter mixture. Mix together on medium until combined. (Scrape sides and bottom of bowl with spatula to incorporate all ingredients.)
Add flour mixture a third at a time, making sure its well mixed before adding the next third.
Once smooth cookie dough is formed, place bowl in fridge and chill your cookie dough for 30-45 minutes before rolling into balls. (This will help the cookies keep their shape and spread less in the oven.)
Preheat Oven to 350 F (176 C)and line two cookie sheets with parchment paper. (I had to bake two sets of cookie sheets for a total of 28 cookies.)
Measure 1 Tbsp or 1.5 Tbsp of cookie dough, using a spoon or small ice cream scoop.
Roll cookie dough into small balls with your hands. Place each cookie dough ball into a bowl with the granulated sugar, roll around for a light coating.
Next, place dough balls 2 inches apart on cookie sheet.
Use a rounded 'tsp' measuring spoon to press a perfect 'thumbprint' into your cookie dough. (only press halfway down)
Bake cookies for 6-7 minutes until almost cooked. These were perfect at exactly 7 minutes for me.
Don't bake cookies until they are hard. Bring them out of the oven while still slightly soft. They will firm as they cool.
Once out of the oven, take your teaspoon and gently press down your 'thumbprint' again. Don't go lower than halfway through cookie.
Let cookies cool completely before filling with eggnog white chocolate.