In a large bowl, cream butter, 1/2 cup sugar, 1/2 cup brown sugar until light and fluffy. Add the egg and syrup and beat until combined. In another bowl, whisk the flour, baking soda, ½ teaspoon cinnamon, ginger, salt, cream of tartar and nutmeg. Gradually beat into the creamed mixture.
In a small bowl, combine 1 cup of sugar and cinnamon.
Shape dough into 1-inch balls. Roll each dough ball in sugar mixture. Place 3 inches apart on ungreased baking sheets. Bake 10 to 12 minutes or until light brown.