Prepare the dough.

In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy (about 3-4 minutes). This step is crucial for creating the perfect texture.

Add the eggs one at a time, beating well after each addition. If you're using molasses, mix it in at this stage.

In a separate bowl, whisk together the flour, baking soda, cream of tartar, ground ginger, cinnamon, nutmeg, and salt.

Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix the dough.

Chill the dough.

Cover the dough with plastic wrap and refrigerate for at least 30 minutes. Chilling the dough helps to firm it up and prevents the cookies from spreading too much during baking.

Preheat the oven.

Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.

Roll the dough.

In a small bowl, mix together the granulated sugar and cinnamon for rolling.

Scoop out about 1 tablespoon of dough and roll it into a ball. Roll each dough ball in the cinnamon-sugar mixture until fully coated.

Place the dough balls on the prepared baking sheet, spacing them about 2 inches apart.

Bake the cookies.

Bake for 10 to 12 minutes in a preheated oven, or until the edges set and the centers are slightly soft.

Remove the cookies from the oven and allow them to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.