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Preheat oven to 350F (175C) and line baking sheets with parchment paper. Set aside.
In a large mixing bowl, use an electric mixer to cream butter and sugar until well combined.
Add egg, egg yolk, and vanilla and stir until well combined.
In a separate, medium-sized bowl whisk together flour, cream of tartar, baking soda, and salt.
Gradually add dry ingredients to wet, stirring until completely combined. Prepare the cinnamon ripple.
In a separate, medium-sized bowl, prepare your ripple by whisking together sugar, cinnamon, and salt until well combined. Add butter and toss together until mixture resembles a paste.
Gently fold the paste/ripple into cookie dough using a spatula, careful not to mix too much so you still have a distinct ripple (I dollop several spoonfuls of the paste over the cookie dough and then fold briefly and gently with my spatula).
Scoop dough by level 1 ½ Tablespoon-sized scoop and (optional) roll gently between your palms to create a smooth ball.
Place cookie balls on prepared cookie sheet, spacing at least 2” apart and transfer to center rack of preheated 350F (175C) oven to bake for 10-11 minutes.
Allow cookies to cool completely on baking sheet before enjoying.