Preheat oven to 350 degrees. Prepare a cookie sheet with a silicone baking mat or parchment paper.

Combine the flour, cream of tartar, baking soda and salt in a medium sized bowl. Set aside.

Add the butter, 1 cup of sugar and brown sugar to a large mixer bowl and cream until light in color and fluffy in texture, about 2-3 minutes.

Add the eggs one at a time, mixing until combined after each. Scrape down the sides of the bowl as needed.

Add the vanilla extract and mix until well combined.

Add the dry ingredients and mix until combined.

Gently stir in the diced apples.

Use a scoop to create balls of one and a half tablespoons of cookie dough each. Place the scoops onto a plate or something you can refrigerate or freeze.

Chill the cookie dough for 10-15 minutes in the freezer or 20-30 minutes in the refrigerator.

Combine the remaining 5 tablespoons of sugar with the cinnamon and nutmeg in another small bowl.

Roll the cookie dough balls in the cinnamon sugar mixture, then set on the prepared cookie sheet with about 2 inches between them.

Bake for 8-10 minutes or until the centers are just baked.

Remove cookies from the oven and allow to sit for 2-3 minutes, then move to a cooling rack to finish cooling.

Store leftover cookies in an airtight container for 3-4 days.