Whisk the flour, baking soda, cream of tartar, ground ginger, cinnamon, nutmeg, cloves, and salt.
Beat the butter, sugar, and honey/maple syrup mix until creamy. Beat in eggs one at a time.
Add in the dry ingredients and mix until just incorporated.
Cover bowl tightly and refrigerate for at least 30 minutes, until dough is firm enough to roll into balls.
Mix the sugar and cinnamon to form the coating.
Use an ice cream scooper to shape the dough into 1 inch balls.
Drop and roll the dough balls in the mixture until they are well coated.
Bake for 10-12 minutes at 350°.