1. In a kitchen mixer, cream butter and sugar together. Add cream of tartar, baking soda, ground ginger, and salt. Beat in eggs and vanilla extract. Add flour one bit at a time. Gently fold in Sweet Nib Mix. Chill dough in fridge until it is workable.
2. Preheat oven to 375 degrees fahrenheit. Form cookie dough into 1 1/2 inch balls. Place extra Sweet Nib Mix in a small bowl, press cookie dough balls into mix so it sticks to top. Place garnished dough balls nib-side-up on a sheet pan with parchment paper, spread 3 inches apart. Optional: Top cookies with salt too.
3. Bake for 10 minutes until golden brown. Remove from oven, let cookies rest on sheet pan for roughly 1-2 minutes before moving to cooling rack.
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