Gingerdoodles

• 1 1/2 cup sugar
• 1 cup butter, softened
• 2 eggs
• 2 3/4 cup all-purpose flour
• 2 teaspoon cream of tartar
• 1 1/2 teaspoon ground cinnamon
• 1 teaspoon baking soda
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt
• 3 tablespoon mild molasses
• 1/4 cup all-purpose flour
• 1/2 teaspoon ground ginger
• 1/2 teaspoon ground cloves
• 1/3 cup sugar

1. Heat oven to 400 degrees. Line baking sheets with parchment paper; set aside.
2. 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.
3. 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.
4. 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.
5. 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.