• Preheat oven to 400°F. Line 2 baking sheets with parchment paper.

Make The Cookie Dough:

• In a large mixing bowl or the bowl of a stand mixer with the paddle attachment, beat the butter and sugar on medium speed until light and fluffy, about 3 to 5 minutes.
• Add the eggs one at a time, beating until smooth after each. Beat in the vanilla bean paste until combined.
• In a separate bowl, whisk together the flour, cream of tartar, baking soda, salt, cardamom, cinnamon, and allspice until well combined and no lumps remain.
• With the mixer on low speed, gradually add the dry ingredients to the butter mixture, mixing just until the dough comes together and no dry streaks remain. Scrape down the bowl as needed to ensure everything is evenly incorporated.

Make The Rolling Sugar:

• In a wide, shallow bowl (or a clean blender), combine the granulated sugar, vanilla bean seeds, allspice, cardamom, and cinnamon. Whisk or pulse until the spices and vanilla are evenly dispersed. Whisk in the sanding sugar.
• If using a blender, transfer the mixture to a wide, shallow bowl for rolling the cookies.

Shape And Bake The Cookies:

• Using a small ice cream scoop or 2 teaspoons, portion the dough into 36 even mounds, about 1 1/2 tablespoons each.
• Roll each portion into a ball, then roll in the spiced sugar, coating all sides evenly. Gently shake off any excess back into the bowl.
• Arrange the dough balls on the prepared baking sheets, spacing them about 2 inches apart. Use the bottom of a clean drinking glass or your palm to gently flatten each ball to a thickness of about 1/2 inch.
• Bake one sheet at a time for 8 to 10 minutes, or until the edges look set and the centers are puffed and just dry on top. They will continue to firm up as they cool.
• Let the cookies cool on the baking sheet for 5 minutes, then transfer carefully to a wire rack to cool completely, about 45 to 60 minutes.