In a medium bowl stir together 1/4 teaspoon of the cinnamon, ginger, cloves, and allspice. Add dough and stir to combine. Working between sheets of parchment paper or waxed paper, roll the dough out to 1/4-inch thickness. Slide onto a cookie sheet and freeze at least 1 hour or chill at least 3 hours.
Preheat oven to 350 degrees F. Line cookie sheets with parchment paper; set aside. In a small bowl combine the white sanding sugar, raw sugar, and the remaining 1/4 teaspoon cinnamon.
Peel the paper from the top of the dough. Use a 2-inch round cutter to cut circles from dough (if dough is too firm, let stand a few minutes before cutting). Arrange 1 1/2 inches apart on prepared cookie sheets. Gather scraps, roll, and chill as above. Sprinkle tops of cutouts with sugar-cinnamon mixture.
Bake for 14 to 16 minutes or until golden around the edges and on the bottom. Cool on cookie sheets for 5 minutes. Remove and cool on wire racks.
Vanilla Cookie Dough Base
In a very large mixing bowl beat butter with an electric mixer on medium to high speed 30 seconds. Add sugar and salt; beat on medium speed 3 minutes or until smooth and creamy. Add egg whites and vanilla; beat until combined. Gradually add flour, beating until combined.