Step 1
Preheat oven to 350 degrees F (175 degrees C). Line a rimmed baking sheet with a silicone mat or parchment paper.
Step 2
Place flour salt baking soda and cream of tartar in a mixing bowl. Add cinnamon ginger allspice clove and nutmeg. Whisk until thoroughly mixed 1 or 2 minutes.
Step 3
Place butter sugar and brown sugar in a separate mixing bowl. Cream together with a spatula or wooden spoon until mixture is smooth 2 or 3 minutes. Add vanilla and egg. Stir until thoroughly combined.
Step 4
Pour flour mixture into butter mixture. Stir until just combined or until the flour disappears.
Step 5
Wrap bowl in plastic wrap. Chill dough in refrigerator for about 1 hour.
Step 6
Stir cinnamon and sugar together in a shallow bowl or plate.
Step 7
Scoop dough into 2 tablespoon balls. Roll in cinnamon-sugar mixture to coat all sides. Roll into smooth ball and place on prepared baking sheet 3 to 4 inches apart. Flatten slightly.
Step 8
Bake in preheated oven until browned 10 to 12 minutes.
Step 9
Cool on baking sheet 5 minutes; sprinkle with additional cinnamon-sugar mixture if desired. Transfer cookies to cooling rack to cool completely.
Step 9
If you'd like to add a bit of a shine to your cookies you can brush them with a simple glaze. Mix confectioners' sugar with milk or lemon juice to achieve brushing consistency. Brush onto cookies. Sprinkle with more cinnamon sugar or pumpkin pie spice if desired.