To make, whisk together the all-purpose flour, cake flour, cream of tartar, cinnamon, salt, baking soda, baking powder, and nutmeg together in a large bowl.
Using a 2 Tbsp. cookie scoop, scoop the dough and drop onto a plate or baking sheet. Chill the scooped dough balls for 30 minutes – 1 hour or up to overnight.
Bake for 10-11 minutes. Cookies will be very soft and puffy at first, allow to cool on the pan for an additional 10 minutes, then move to a cooling rack to cool completely.