Classic snickerdoodle cookies and gingersnaps collide in this new favorite cookie.
Heat oven to 400 degrees. Line baking sheets with parchment paper; set aside.
Combine all cinnamon dough ingredients in bowl. Beat at low speed, scraping bowl often, until well mixed. Divide dough in 1/2; place into separate bowls. Set aside 1 bowl.
Add molasses to remaining bowl of dough; beat until well mixed. Combine 1/4 cup flour, ginger, and cloves in another bowl. Add to molasses mixture. Beat at low speed until well mixed.
Twist about 3/4-inch pieces of each dough together; roll into about 1 1/4-inch ball, creating marbled effect. Roll ball in sugar.
Place, 2 inches apart, onto prepared baking sheet. Bake 8-10 minutes or until edges are light golden brown. Cool 2 minutes on baking sheet; transfer to cooling rack.