Preheat the oven to 375 degrees. Line two baking sheets with parchment paper or silicone mats.
In a small saucepan over medium heat, melt 1 stick of butter. Continue to melt, constantly stirring, until the butter starts to foam up and darken. The butter will start to smell nutty and brown specks will begin to form at the bottom. Remove the brown butter from the heat, transfer it to a bowl, and allow it to completely cool.
Whisk together the flour, cream of tartar, baking soda, salt, cinnamon, cloves, cardamom, allspice, and black pepper.
In the bowl of a stand mixer or using a large bowl and a hand mixer, combine the remaining stick of butter, sugar, and cooled brown butter. Beat on medium speed until light and fluffy, about 2 minutes.
Add the egg and vanilla, then continue to beat on medium speed until fully incorporated.
Begin to gradually add in the flour mixture, taking breaks to stop the mixer and scrape down the sides. Do not over mix.
Roll the dough into 1-2” balls and line them up on the baking sheets. Transfer to the oven and bake for 8-10 minutes, or until firm around the edges but cracked and soft in the middle. Remove from the oven and allow the cookies to rest for 5 minutes before moving them over to a wire rack. Allow them to cool completely.
Bake the cookies in batches. If baking more than one batch in a row, make space in between racks in the oven and rotate the pans halfway through.