Makes 28 (2.5-inch) cookies
Ingredients
2 sticks (8 ounces) unsalted butter, at room temperature
1 3/4 cups granulated sugar, divided
1/2 teaspoon kosher salt
2 large eggs
2 teaspoons vanilla extract
3 cups all-purpose flour, plus more for rolling
2 teaspoons cream of tartar
1 1/2 teaspoons baking soda
1 tablespoon plus 1 1/2 teaspoons ground cinnamon, divided
3 tablespoons molasses (not blackstrap)
3/4 teaspoon ground ginger
1/2 teaspoon ground cloves
Instructions
Beat 2 sticks room temperature unsalted butter, 1 1/2 cups of the granulated sugar, and 1/2 teaspoon kosher salt together with the paddle attachment in a stand mixer on medium speed until light and fluffy, scraping down the sides of the bowl as needed, 3 to 5 minutes total.
Beat in 2 large eggs one at a time, beating until the first is completely incorporated before adding the second. Beat in 2 teaspoons vanilla extract until combined.
Whisk 3 cups all-purpose flour, 2 teaspoons cream of tartar, 1 1/2 teaspoons baking soda, and 1 1/2 teaspoons of the ground cinnamon together in a medium bowl. Add to the butter mixture and beat on low speed until combined, about 1 minute. Transfer half of the dough (about 18 ounces) to the now-empty flour bowl.
Add 3 tablespoons molasses, 3/4 teaspoon ground ginger, and 1/2 teaspoon ground cloves to the remaining dough in the stand mixer and beat on medium speed until combined, 30 seconds to 1 minute.
Refrigerate both bowls of dough until chilled, about 20 minutes. Meanwhile, arrange 2 racks in the oven to divide it into thirds, then heat the oven to 350°F. Line 2 rimmed baking sheets with parchment paper or silicone baking mats. Stir the remaining 1/4 cup granulated sugar and 1 tablespoon ground cinnamon together in a small bowl.
Form the cookies: Scoop out 1 tablespoon of each dough. Roll each piece into a 4-inch rope, lightly flouring your hands if needed. Twist the ropes together, then use your palms to gently roll the ropes together, maintaining a marbled appearance, into a 1 1/2-inch wide ball.
Roll the ball in the cinnamon sugar until coated. Place on the baking sheet. Repeat forming the remaining dough balls, spacing them at least 2-inches apart, about 8 per sheet.
Bake, rotating the pans halfway through, until the edges of the cookies are set, 10 minutes. Let cool for 2 minutes on the baking sheet, then transfer to a wire rack and let cool completely. Repeat baking the remaining dough.