1. Position oven racks in upper and lower thirds of oven. Preheat to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats.

2. In small bowl, combine rolling sugar ingredients (1/3 cup sugar and 1 tablespoon cinnamon). Mix well and set aside.

3. In large bowl or stand mixer, beat softened butter and 1 cup sugar on medium-high speed for 2-3 minutes until light, fluffy, and pale in color.

4. Add egg, grated ginger, molasses, and vanilla. Beat for 1 minute until fully combined and smooth.

5. In separate bowl, whisk together flour, cream of tartar, baking soda, salt, and ground cinnamon until well combined.

6. Add dry ingredients to wet ingredients. Mix on low speed just until no flour streaks remain, about 30 seconds. Don’t overmix.

7. Using cookie scoop or tablespoon, portion dough into balls about 1.5 tablespoons each (roughly 1.5 inches diameter). Roll each portion into smooth ball between palms.

8. Roll each ball generously in cinnamon-sugar mixture, coating completely. Place on prepared baking sheets, spacing 2 inches apart.

9. Optional: Slightly flatten each ball with bottom of glass for more even baking.

10. Bake for 10-12 minutes, rotating pans halfway through. Cookies are done when edges are set and slightly golden but centers still look puffy and slightly underdone.

11. Let cookies cool on baking sheets for 5 minutes, then transfer to wire rack to cool completely.