Preheat the oven to 400 F and line baking sheets with parchment paper or silicone baking mats.
Whisk together the flour, cream of tartar, and baking soda.
Beat the miso, butter, 6 tablespoons (75 g) of white sugar, and the brown sugar together in a large bowl or stand mixer until light and fluffy. Add the egg and beat until well incorporated. Add the flour mixture and mix together on low until just combined.
Mix together the remaining tablespoons (25 g) sugar, five spice salt seasoning, and cinnamon in a small bowl.
Use a cookie scoop to portion out the cookie dough into small golf ball-sized balls (about 27 g each) and roll in the sugar mixture. Place about 2" apart on the baking sheets and bake for 10 minutes, rotating halfway. The cookies are done when they start to crack (they will not brown).
Cool cookies on the baking sheet for about 5 minutes, then transfer to a wire rack to finish cooling. Store in an airtight container for up to a week.