Brown the butter in small sauce pan over medium heat. To do this, whisk the butter as it cooks, making sure to watch for the butter to turn brown on the bottom. When the butter starts to smell nutty and is golden at the bottom of the pan, remove from heat and pour into a bowl. Cover and refrigerate for 1 hour or until firm.
Remove butter from fridge, let sit out for 30 minutes, then add to stand mixer fitted with a paddle attachment.
Add both sugars and cream with butter on medium low until smooth. Add yogurt, molasses, vanilla, and eggs; mix on low until combined.
Add flour, baking soda, cream of tartar, cinnamon, and salt. Mix on medium low until dough forms, but do not overmix.
Scoop dough with 1 tablespoon scoop until all dough has been scooped.
Combine 1/4 cup sugar and 2 teaspoons cinnamon and stir. Roll each ball of dough in cinnamon sugar and place in a container or gallon storage bag. Lay flat on a tray and refrigerate for at least 2 hours or overnight.
Preheat oven to 350 degrees. Remove dough from fridge and line a half sheet pan with parchment. Place dough mounds on baking tray 1 1/2 to 2 inches apart.
Bake for 7-9 minutes, erring on the side of less time than more. Once the cookies have small cracks on top, remove from oven and transfer to a cooling rack so the baking process with stop.