Preheat the oven to 350°F. Line two baking sheets with parchment paper and set aside.
Whisk together the flour, 1 teaspoon cinnamon, baking soda, cream of tartar, and salt. Set aside.
In a small bowl, stir together 1 teaspoon of cinnamon and ½ cup granulated sugar and set aside.
Using an electric mixer (stand or hand mixer), mix the softened butter together with the granulated and brown sugars until combined. Add in the eggs and vanilla. Mix until combined.
Stop the mixer and scrape down the sides and bottom of the bowl. In two additions, add in the half of the flour mixture at a time. Mix on low until incorporated then add in the remaining half. Mix until combined.
Stir in the pecans.
Use a large cookie scoop to portion the cookie dough into equal sizes (about 3 tablespoons each) and roll into balls.
Roll the cookie dough balls in the cinnamon sugar mix and place on the prepared baking sheets, at least two inches apart. Place a whole pecan on tap then gently pat the dough balls down with the palm of your hand.
Bake for about 10 minutes. The centers should be puffy and the edges just set and slightly browned around the edges. For a chewier center,rap the bottom of the baking sheet on the oven rack to encourage the cookies to flatten slightly.
Allow cookies to cool on the baking sheet for 5 minutes before moving to a wire rack.