Preheat the oven to 375 degrees F and line 3 sheet pans with parchment paper.

In a medium bowl, whisk together the flour, baking soda, salt and cream of tartar. Set aside.

Add the butter and sugar to another large bowl, then use an electric mixer to cream them together until light and fluffy, about 3 minutes. Don't rush this step. Be sure to scrape down the sides of the bowl and make sure the mixture is the texture of buttercream before proceeding. 

Add the eggs one at a time, making sure the first one is fully incorporated before adding the second, but don't excessively whip once the eggs are added. Add the vanilla and mix to combine.  

Add the dry ingredients a little bit at a time while mixing on low speed to avoid it all flying out of the bowl (which happened to me every single time I made them). Scrape down the sides of the bowl as needed and mix until all the flour is absorbed and it forms a cohesive dough. Don't overmix.

Place the dough in the refrigerator while you make the spice mixture (it's not necessary to refrigerate the dough but it makes it easier to scoop). Whisk together the sugar, cinnamon, cardamom, cloves, ginger and black pepper in a medium bowl. Make sure the mixture is very thoroughly mixed and that you smooth out any lumps.

Scoop out ~1 ½ tablespoon sized balls of dough. Roll it around in the spice mixture to coat, then set it on a parchment lined sheet pan. Leave ~2 inches around each cookie so they have room to spread. I was able to fit about 8-9 cookies per pan.

Bake in the center of the oven (no more than 2 pans at a time for even baking) for 10 minutes. Cook for a minute less if you like them underbaked, or cook them a minute or two longer if you like them crispier. All ovens will vary, but for me 10 minutes produced a perfect cookie that was chewy inside and just a little bit crispy on the outside.

Let cool completely before eating for the best texture and flavor.