In a medium bowl, whisk together all-purpose flour, cream of tartar, cinnamon, baking soda, and salt. Set aside.

In a large bowl using a hand mixer, or a bowl of a stand mixer fitted with a paddle attachment, beat the softened butter, brown sugar and granulated sugar on high speed for 2 minutes until light and fluffy.

Beat in the egg, maple syrup and vanilla until well combined. Scraping down the sides of the bowl as needed.

On low speed, gradually add the flour mixture to the wet ingredients and beat until just combined. Be careful not to overmix the dough.

Using a medium cookie scoop (1.5 tablespoons), scoop dough and roll it into a ball. Place cookie dough balls on a large baking sheet and place into the refrigerator to chill for at least 2 hours.

In a small bowl, mix granulated sugar with cinnamon. Set this aside.

Preheat oven to 350°F and line baking sheets with parchment paper or silicone mats. Set aside.

Roll each cookie dough ball generously into the cinnamon sugar mixture and place on baking sheet 2-3 inches apart.

Bake for 13-14 minutes or until lightly browned around the edges and the centers look slightly under-baked.

Remove the pan from oven and allow the cookies to cool on the cookie sheet for 5 minutes before transferring to a wire rack to cool completely.