• Preheat oven to 350°F (175°C) and line three baking sheets with parchment paper.
• In the bowl of a stand mixer fitted with the paddle attachment, cream together the softened butter and granulated sugar on medium speed until light and fluffy, about 2-3 minutes.
• Add the eggs, one at a time, mixing well after each addition.
• Add the maple syrup and vanilla extract, mixing until fully incorporated.
• In a separate medium bowl, whisk together flour, cream of tartar, baking soda, and salt.
• With the mixer on low, gradually add the dry ingredients. Mix until just combined. Avoid overmixing.

Cinnamon Sugar

• In a small, shallow bowl, combine the 3 tablespoons of granulated sugar and 3 teaspoons of ground cinnamon.

Assembly

• Using a 1-tablespoon scoop, scoop out dough. Roll each ball in the cinnamon-sugar mixture until fully coated.
• Place the coated dough balls on the lined baking sheets, spacing them about 1 inch apart.
• Bake for 6 to 8 minutes, or until the edges are set and slightly golden. The centers may still appear soft, which will yield a chewy texture.
• Remove the cookies from the oven and allow them to cool on the baking sheet for 2-3 minutes before transferring to a cooling rack to cool completely.