Cream together the butter and sugar. Add the egg and vanilla and beat on medium speed until creamy and fluffy.

Add the flour, soda, salt and Cream of Tartar and mix well until combine.

The dough will be slightly crumbly. Combine the sugar and cinnamon in a bowl for rolling the dough balls in.

Cream together butter and sugar. Add the molasses, and egg and continue beating on medium speed until creamy.

Add the flour, soda, salt, cinnamon, ginger and cloves and mix until well blended. This dough will be more creamy than the Snickerdoodle dough.

Place the 1/4 cup sugar in a bowl for rolling dough balls.

Roll about a small walnut sized ball of each kind of dough into a ball, roll the gingersnap dough in the plain sugar and roll the snickerdoodle dough in the sugar and cinnamon mixture. Smoosh the two dough balls together, and gently squeeze until they are united, but not blended together.

They may look like they will separate at this point, but not to worry. Place on a parchment lined cookie sheet, and press the dough with the bottom of a flat cup. You'll get a kind of ying and yang looking cookie formation. I tried doing it first without smashing with the cup, but I liked the smashed ones better. They look more uniform in shape. continue making your dough balls and smooshing them together.

Bake at 350° for 11 min. Remove from oven and let cool a couple of minutes before removing to wire rack.