Preparation Steps

• Preheat oven to 350 degrees F (175 degrees C). Line baking sheets with parchment paper or silicone baking mats.
• In a medium bowl, whisk together the flour, cream of tartar, baking soda, and salt. Set aside.
• In a large bowl, cream together the butter, 1 cup of granulated sugar, and brown sugar until light and fluffy, about 2-3 minutes.
• Beat in the eggs one at a time, mixing well after each addition. Scrape down the sides of the bowl as needed.
• Stir in the vanilla extract until combined.
• Gradually add the dry ingredients to the wet ingredients and mix until just combined. Do not overmix.
• Gently fold in the diced apples.
• Using a cookie scoop, form balls of dough about 1.5 tablespoons in size. Place the dough balls on a plate or tray and chill in the refrigerator for at least 20-30 minutes, or in the freezer for 10-15 minutes.
• In a small bowl, combine the remaining 5 tablespoons of granulated sugar with the ground cinnamon and nutmeg.
• Roll the chilled cookie dough balls in the cinnamon-sugar mixture to coat evenly. Place the coated dough balls on the prepared baking sheets, leaving about 2 inches between them.
• Bake for 8-10 minutes, or until the edges are set and the centers are just beginning to look cooked. The cookies will continue to set as they cool.
• Let the cookies cool on the baking sheets for 2-3 minutes before transferring them to a wire rack to cool completely.
• Store leftover cookies in an airtight container at room temperature for up to 4 days.