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Preheat oven to 350°F. Line a few baking sheets with parchment paper.
In a medium bowl, whisk together the flour, cream of tartar, baking soda, salt, cinnamon, and cardamom. Set aside.
In a stand mixer fitted with the paddle attachment (or using a hand mixer), cream the softened butter, granulated sugar, and brown sugar on medium speed for 2-3 minutes, until light and fluffy. Scrape down the sides of the mixing bowl as needed.
Add the eggs one at a time, mixing well after each addition.
Mix in the vanilla bean paste.
Add the dry ingredients to the bowl and mix on low until just combined. Do not overmix.
Using a 1½ tablespoon cookie scoop, scoop and roll each ball in the holiday-colored sanding sugars to fully coat.
Place cookies on the prepared baking sheets, spacing them 2 inches apart. Bake for 7-9 minutes, or until edges look set but centers appear soft and slightly underdone.
If needed, cookie-scoot into perfect circles using a round cutter right after baking. Sprinkle a little extra Christmas sugar on top for sparkle. Cool on the baking sheet for 5 minutes, then transfer to a wire rack.