In the bowl of a stand mixer, affixed with the paddle attachment, add the butter, date paste and both sugars. Mix on medium-high speed until light and fluffy. Add the egg and egg yolk and mix until incorporated. Add the vanilla extract. Mix until combined.

Turn the mixer to low speed and add the flour, salt, baking soda, baking powder and cornstarch. Mix in the cinnamon, ginger, cloves and nutmeg. Mix until barely combined.

Remove the bowl from the mixer and use a rubber scraper to ensure all the ingredients are incorporated.

Line two baking sheets with parchment paper. Scoop standard sized cookie dough balls and roll into the cinnamon-sugar topping. Place cookie dough balls on the baking sheets and refrigerate for a minimum 3-hours or overnight. If chilling overnight, cover with plastic wrap.

Once chilled, preheat over to 350-degrees. Bake cookies, one baking sheet at a time for 9-minutes in 350-degree oven. Allow cookies to cool and set on the cookie sheet for 10-minutes before transferring to a wire rack to finish cooling. Repeat process with remaining baking sheets of cookie dough balls.