Preheat oven to 350 degrees. Spray regular sized muffin pans with cooking spray (this recipe makes about 18 cookie cups).

Cream butter and 1 1/2 cups sugar until fuffy in a mixer fitted with the paddle attachment. Beat in eggs, cream of tartar, baking soda, vanilla, salt, and flour. Beat until well mixed.

Place 2 tablespoons of cookie dough in each of 18 muffin cavities in your prepared pan. Press a Gingerbread Oreo on top of the dough. Top another 1 tablespoon of dough on top of the Oreo. Press gently on the top of the dough to flatten and cover the Oreo. (It helps if you spray your hands with cooking spray to avoid the dough sticking to your hands.) If you have leftover dough after doing 18 cookies, continue making cookies until all the dough is gone. (I got 18.)

Mix the remaining 2 tablespoons sugar and 1 teaspoon cinnamon in a small bowl. Sprinkle over the top of each cookie.

Bake for 12-15 minutes, until they begin to get golden brown. Let cool in pan. To remove from pan, use a butter knife to gently unstick the cookie and lift it out.