Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
In a small bowl, combine 2 tablespoons granulated sugar and 1 teaspoon cinnamon for the coating. Set aside.
In a medium bowl, whisk together flour, baking soda, cream of tartar, salt, cinnamon, nutmeg, ginger, and cloves.
In a large bowl, cream together butter, 1 cup granulated sugar, and brown sugar until light and fluffy.
Beat in egg and vanilla extract until well combined.
Gradually add dry ingredients to wet ingredients, mixing until just combined. Do not overmix.
Gently fold in grated apple until evenly distributed.
Cover bowl and chill dough in refrigerator for at least 30 minutes.
Roll dough into 1-inch balls. Roll each ball in cinnamon-sugar mixture.
Place cookies on prepared baking sheet, leaving space between each cookie.
Bake for 8-10 minutes, or until edges are golden brown and centers are set.
Let cool on baking sheet for a few minutes before transferring to a wire rack to cool completely.
