First, preheat the oven to 410° F (210° C) and cover 3 large baking sheets with parchement paper. Next, in a medium mixing bowl, stir together the flour, cinnamon, salt, baking soda, and cream of tartar until they are well combined. Mix the topping: stir the 2 1/2 tsp maple sugar and 1/2 tsp cinnamon together in a small bowl and set aside.
In a large bowl, using an electric mixer, beat the cold butter until it is creamy, about 2 minutes. I recommend using a stand mixer fitted with a paddle attachment for this step. Add the sugar and mix until it is well combined, then add the eggs one at a time, mixing until each one is incorporated, about 30 seconds. Add the flour mixture in 2 additions, using a wooden spoon to stir gently until the dough is well combined. Finally, fold in the bacon pieces.
Use a medium cookie scoop (it should hold about 1.5 tbsp of dough) to scoop the dough out into balls and place them on the baking sheets with about 2 inches in between. You should be able to fit 4 cookies on each sheet. Before baking, top each cookie with the cinnamon maple sugar mixture.
Bake the cookies at 410° F (210° C) for about 9 minutes, or until the cookies are slightly browned on top but still soft in the middle. Because these cookies contain bacon, you should store them in the refrigerator for no more than 4 days. You can reheat them in the microwave for about 10 seconds before serving.
