In a medium saucepan, add 1 stick of unsalted butter and melt over medium heat. Stir the butter often once it has melted. It will start to foam at the top and you will see the color of the butter change to brown. This process only takes about 5 minutes and the turn happens quickly. Immediately remove the pan from the heat and allow it to cool for a few minutes. Pour the brown butter & and all of the brown bits into a large mixing bowl and set aside to cool to room temperature.
Preheat the oven to 350 degrees and line a baking tray with parchment paper or a silpat mat.
Combine the flour with the cinnamon, cream of tartar, ginger, baking soda, cardamom, allspice, clove, nutmeg, finely ground black pepper, and salt until well mixed.
Once the brown butter has cooled to room temperature, add the white sugar and brown sugar and beat with a hand mixer until well combined. Add the egg and vanilla and mix well.
Gradually add the flour mixture to the egg mixture until well combined and no dry spots left.
Make the cinnamon sugar mixture by combining the white sugar with the cinnamon in a small bowl and mix until well combined; set aside.
Use a cookie scoop or spoon dough into rounds of about 1½ tablespoons each, then roll them in the cinnamon sugar mixture until evenly coated. Place 2 inches apart on the prepared baking sheet.
Bake for 8-10 minutes, or until the tops are set and the edges are lightly golden.
Remove from the oven and cool on the baking sheet for a few minutes before transferring them to a wire rack to cool.