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Brown the Butter: Melt diced butter in a light-bottomed saucepan over medium heat, stirring frequently until it turns deep golden with a nutty aroma. Transfer to a heatproof bowl and let cool for about 20 minutes.
Prepare the Dry Ingredients: Sift together flour, cream of tartar, baking soda, cinnamon, and salt. Set aside. Mix 5 tablespoons of granulated sugar with 2 ½ teaspoons of cinnamon in a small bowl.
Cream the Butter and Sugars: Blend cooled butter with white granulated sugar and light brown sugar until smooth.
Incorporate Wet Ingredients: Add an egg, egg yolk, sour cream, and vanilla to the butter-sugar mixture and mix until smooth and creamy.
Add the Dry Ingredients: Gradually add the flour mixture to the wet ingredients and mix just until combined. Wrap the dough and chill for at least 2 hours or overnight.
Shape and Coat the Cookies: Scoop dough using 2 tablespoons, shape into balls, and roll in the sugar and cinnamon mixture. Place on prepared baking sheets.
Baking and Cooling: Bake for 8-12 minutes until the bottom is light golden brown. Let sit on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.