Preheat the oven to 350 and prepare a cookie sheet with parchment paper. Set to the side.
Reduce the apple cider in a small saucepan on medium-low heat. Reduce the mixture to ¼ cup. When done, set it to the side to cool.
Mix the flour, cream of tartar, salt, and spice in a small bowl and set the side.
In a medium bowl, cream the butter with the sugars using a hand mixer or a stand mixer with a paddle attachment. Scrape down the bowl as needed. Add the butter, vanilla, and reduced cider mixture. Mix until combined.
Add in the dry ingredients and mix until combined. Scrape down the sides of the bowl as needed.
Form the cookie dough into balls using a cookie scoop. Roll the balls in the cinnamon and sugar mixture. Then, place the cookie dough balls on the prepared parchment sheet and bake for 8-12 minutes. The cookies will be firm on the outside when done.
When done, let the cookies cool slightly on the cookie sheet before moving to a cooling rack to fully cool.
