In a medium bowl, whisk flour, baking soda, cream of tartar, 1/2 tsp cinnamon and salt. Set aside.

Melt butter in a saucepan over medium heat. Be sure to whisk constantly during the cooking process. In a couple minuted, the butter will begin to brown. Whisk and remove from heat as soon as the butter begins to brown. Pour browned butter into the bowl and stir to combine. Set aside to cool.

In the bowl of a stand mixer, beat butter and sugar until well combined. Beat in egg, egg yolk, vanilla and yogurt until combined. Gradually add the dry ingredients and beat until just combined.

Chill dough for 3 hours in the refrigerator. Overnight works as well.

Preheat the oven to 350 degrees. Line a baking sheet with parchment paper or silpat.

In a small bowl  combine sugar and cinnamon for the rolling sugar.

Roll approximately 2 Tbsp of dough into a ball. Roll the ball in cinnamon sugar and place on the baking sheet. Repeat with the rest of the dough.

Bake cookies for 8 to 11 minutes, until the edges are golden brown. Cool cookies on the sheets for at least 2 minutes before transferring to a cooling rack to cool completely. Repeat with remaining dough.