Preheat oven to 350 degrees F Lightly spray a cookie sheet with non-stick spray or line it with parchment paper.
In a medium bowl, whisk together the flour, baking soda, cream of tartar, cinnamon, nutmeg, and salt. Set aside.
1 ½ cups all-purpose flour, ½ teaspoon baking soda, 1 teaspoon cream of tartar, 1 teaspoon ground cinnamon, 1/8 teaspoon nutmeg, ¼ teaspoon kosher salt
In another bowl, using a hand mixer or stand mixer, cream together the butter, white sugar, and brown sugar. Mix in the egg, vanilla extract, and apple. ½ cup (1 stick) unsalted butter, ½ cup granulated sugar, ¼ cup light brown sugar, 1 large egg, 1 teaspoon vanilla extract, 1/2 cup peeled grated apple
Add the flour mixture into the wet ingredients and beat until a soft dough has formed. Set aside.
In a small bowl, mix the cinnamon sugar mixture ingredients with a fork.
1/3 cup granulated sugar, 1 teaspoon ground cinnamon
Scoop 1-tablespoon sized ball of cookie dough, roll it in the cinnamon sugar mixture and place the cookies 2 inches apart on the prepared cookie sheet.
Bake for 8-10 minutes, until the edges are crisp and the top no longer looks wet.Note: the cookies will look big and puffy when done baking and will flatten as they cools. Allow to cool on the baking sheet for 5 minutes. Then transfer to a wire rack to cool completely.
Store in an air tight container at room temp or in the refrigerator. These are delicious chilled!