Line a miniature muffin pan with approx. 30 miniature paper liners. Set aside. Meanwhile, melt HALF of the white chocolate coating according to package directions or until smooth and melted.
Drop heaping teaspoons or so of melted white chocolate into the bottom of each muffin liner. Using the spoon, gently brush the white chocolate along the sides of the muffin cup about halfway. Allow the chocolate to set.
To make your cookie dough: in the bowl of a stand mixer, beat together butter, brown sugar and molasses until combined. Beat in vanilla, milk and ginger paste. Lastly, beat in the spices and flour until a soft dough has formed.
Roll scant teaspoon-sized balls of dough with your fingers and place them, slightly flattened, into the white chocolate cups. Once the cups are filled with all of the cookie dough, melt the remaining white chocolate. Drop heaping Tablespoons of white chocolate on top of each cookie dough ball, ensuring the balls are covered completely by the white chocolate on the top and sides. Sprinkle the tops of the cups with the dried ginger, and allow to set before serving.