Preheat oven to 375°F. Line a baking sheet with parchment paper and set aside.
In a small bowl, whisk the flour, cream of tartar, baking soda, cinnamon, and salt together. Set aside.
1 ¾ cup (210g) gluten free flour blend, 1 teaspoon cream of tartar, ½ teaspoon baking soda, ½ teaspoon cinnamon, ¼ teaspoon salt
In a separate bowl, using a hand mixer or a stand mixer fitted with the paddle attachment, cream the butter with the sugar. Add the yogurt and vanilla and mix. Stir in the dry ingredients until combined.
½ cup (113g) unsalted butter, ¾ cup (150g) granulated sugar, ¼ cup (56g) Greek yogurt, 1 teaspoon vanilla extract
Make the topping in a small bowl by combining the sugar and cinnamon. Using your hands, break off pieces of cookie dough, roll into a ball, and roll in the cinnamon-sugar topping. Place on baking sheet, 1-2 inches apart, and bake for 10-12 minutes.
¼ cup (50g) granulated sugar, ½ teaspoon cinnamon
Notes
You can make the cookies as small or as big as you'd like! The recipe just may yield more/less cookies for you depending on the size. I typically scoop out 1 tablespoon of dough per cookie.