Preheat oven to 350 degrees F. Line a baking sheet with a silicone or parchment paper.
In a medium mixing bowl, stir together flour, cream of tartar, and salt.
In a large mixing bowl, beat together butter and 1 1/2 cups sugar until fluffy, about 1 minute. Add eggs, vanilla, and cookie butter to the butter mixture. Beat until smooth and combined, scraping the sides of the bowl as needed.
Add the dry ingredients to the wet ingredients in two additions. Beat until just combined after each addition. Using a wooden spoon, stir in the pretzels and white chocolate chips.
In a small bowl, stir together 3 tablespoons sugar and cinnamon. Set aside.
Portion cookie dough with a small cookie scoop onto the prepared baking sheet about 2 inches apart. Roll each portion into a ball. roll the ball in the cinnamon/sugar mixture until completely coated. Return to the baking sheet.
Bake for13 to 15 minutes, or until the cookies are golden. Remove from oven and let cool for 5 minutes on the pan, and then transfer to wire rack to cool completely. The cookies will settle and set up as they cool.
If you like more cookie butter flavor, you can increase the amount to 3/4 cup.When crushing the pretzels, you want lots of small pieces vs crumbs and powder. The idea is to not have pretzels sticking out of the cookies, but have them small enough to be rolled into dough balls.