Preheat oven to 350°F.

In a large mixing bowl, cream the softened unsalted butter and granulated sugar until light and fluffy.

Scrape the sides of the bowl and add in the eggs (or egg replacer) and pure vanilla extract, and cream until smooth.

Add in the cream of tartar, baking soda, and salt, and mix until combined.

Add in half of the gluten-free flour and mix until combined. Add in the other half of the gluten-free flour and mix until the dough forms.

In a small bowl, stir together the ¼ cup of granulated sugar and ground cinnamon.

Scoop out the cookie dough using a greased 1 ½ teaspoon cookie scoop. Roll the dough ball into the cinnamon sugar mixture and coat well.

Place the cookie dough on a parchment paper-lined baking sheet 1-2 inches apart.

Flatten the cookie dough ball by pressing it down in the center of the ball. Flattening the cookie dough helps to keep the cookies from puffing up in the middle (see the recipe video). If you want fluffier cookies, skip the flattening step.

Bake on the middle rack for 8 minutes for softer cookies, and 10-12 minutes for crispier cookies. The cookies with the egg replacer need to bake for 12 minutes. Please watch your oven because all ovens are different.

Allow the cookies to cool on the baking sheet for several minutes before removing them.

Store the cookies in an air-tight container.