For the cookies

• In a saucepan over medium heat melt butter, stirring occasionally. Continue to heat butter, you will notice that it will begin to foam, continue stirring frequently. After a couple of minutes you will notice the butter begin to brown and it will have a wonderful nutty aroma to it. Watch for this closely because it can go from browned to burned quickly. As soon it is browned remove it from the heat and immediately transfer the butter to your mixing bowl. Allow to cool for a few minutes.
• While butter is cooling- in a separate bowl mix together the flour, baking soda, cream of tartar, cinnamon, and salt and set aside.
• With an electric mixer, mix the butter and sugars until thoroughly combined.
• Add in the egg, yolk, vanilla, and yogurt and beat until light and fluffy
• Add the dry ingredients and beat on low speed just until combined.
• Chill your dough in the refrigerator until the dough is cold about 30-60 minutes. You can even refrigerate overnight if desired.
• Preheat the oven to 350º
• Mix the cinnamon and sugar in a small bowl. Roll chilled dough into balls- I use a heaping tablespoon cookie scoop to size them and the cookies are a decent size. (you will get more or less cookies depending on the size you make them) Roll them in the cinnamon/sugar mixture and place on a cookie sheet, 2 inches apart.
• Bake the cookies 8-11 minutes or until the edges of the cookies begin to turn golden brown and tops begin to crack. They will still be very soft.
• Cool on the baking sheet for a few minutes, then remove cookies and place on a cooling rack.