Preheat the oven to 350°F/175°C. Line 2 baking sheets with parchment paper.
Make the cookies: In a medium bowl, whisk together flour, cream of tartar, cinnamon, ginger, nutmeg, cloves, allspice, baking soda, and salt. Set aside.
In a mixer bowl fitted with the paddle attachment, beat butter and both granulated and brown sugars on medium speed until light and fluffy, about 3 minutes. Add egg and vanilla extract, beat until combined. Add dry mixture and beat on low speed just until combined. Do not overmix.
Make the coating: In a small bowl, toss together sugar and allspice. Set aside.
Shape the dough into balls, preferably 2 inch round balls. Roll them in the coating mixture, and place on the cookie sheets. Bake for 10-11 minutes until cookies just begin to brown at the edges but the center is still soft. Allow cookies to cool on prepared baking sheet for 5-10 minutes, then gently transfer to a wire rack to cool completely.
Store cookies at room temperature in an airtight container for up to 3-4 days. Cookies can also be frozen for up to 2 months.