In a bowl, combine cookie dough, ground ginger, and ground cloves.
In a small bowl, combine sugar and ground cinnamon.
Roll about 1 tablespoonful of dough into balls and then roll in cinnamon sugar until coated.
Arrange on a parchment paper-lined baking sheet at about 2-inches apart and bake in a 350 F oven for about 10 to 12 minutes. Remove from oven and allow to cool for about 1 to 2 minutes. Transfer to a wire rack to completely cool.
For the Toffee Espresso Cookies
In a bowl, combine cookie dough, toffee bits, and instant coffee granules.
Roll about 1 tablespoonful of dough into balls and arrange on a parchment paper-lined baking sheet at about 2-inches apart.
Bake in a 350 F oven for about 10 to 12 minutes. Remove from oven and allow to cool for about 1 to 2 minutes. Transfer to a wire rack to completely cool.
For the Cranberry Orange Cookies
In a bowl, combine cookie dough, dried cranberries, orange zest, flour, and orange extract.
Roll about 1 tablespoonful of dough into balls and arrange on a parchment paper-lined baking sheet at about 2-inches apart.
Bake in a 350 F oven for about 10 to 12 minutes. Remove from oven and allow to cool for about 1 to 2 minutes. Transfer to a wire rack to completely cool.
For the Savory Rosemary and Parmesan Cookies
In a bowl, combine cookie dough, Parmesan cheese and chopped rosemary.
Roll about 1 tablespoonful of dough into balls and arrange on a parchment paper-lined baking sheet at about 2-inches apart.
Bake in a 350 F oven for about 10 to 12 minutes. Remove from oven and allow to cool for about 1 to 2 minutes. Transfer to a wire rack to completely cool.
Notes
If the dough feels too soft from the add-ins, chill for a few minutes to keep from spreading too much when baked.