Prepare the Snickerdoodle Dough - In a large bowl, whisk together flour, baking soda, salt and cream of tartar. In a mixer bowl, beat shortening and add sugar beating until fluffy. Add egg and vanilla, beating after each addition. Fold in flour mixture until fully incorporated.

Prepare Gingersnap Dough: Whisk together flour, baking soda, salt, cinnamon, cloves and ginger in a large bowl. In the bowl of a mixer beat shortening and 1 cup sugar until fluffy. Beat in molasses and egg, then fold in flour mixture until combined.

Refrigerate BOTH dough mixes for a couple hours.

Preheat oven to 350 degrees and line cookie sheets with parchment paper.

Using your cookie scoop, scoop a ball of each dough. Roll each dough into a ball, then squish that two dough balls together. (**note** The some of my cookies cracked more and some of them were smooth, I personally liked the cracked look myself. But if you ant them smooth, work the two doughs together a little longer.) Roll in sugar/cinnamon mixture. Place on cookie sheet. Bake for 9-11 minutes or until edges are golden brown. Leave on cookie sheet for about 5 minutes before removing to a cooling rack. Mine baked for 11 minutes, but I made big cookies.