Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
In a bowl, whisk together the gluten-free flour, cream of tartar, baking soda, and salt. Set aside.
In another bowl, cream together the softened butter and granulated sugar until light and fluffy.
Add the egg and vanilla extract to the butter-sugar mixture, beating until well combined.
Gradually add the dry ingredients to the wet ingredients, mixing until a dough forms.
In a small bowl, mix together the granulated sugar and ground cinnamon for rolling.
Shape the dough into tablespoon-sized balls and roll them in the cinnamon-sugar mixture until coated.
Place the coated cookie dough balls on the prepared baking sheets, spacing them a few inches apart.
Flatten each cookie slightly with the bottom of a glass or your hand.
Bake the cookies in the preheated oven for 10-12 minutes or until the edges are lightly golden.
Remove the cookies from the oven and let them cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
