Pour apple cider mix into a glass measuring cup and add enough hot water to equal 1/3 cup. Stir to dissolve. Place in the refrigerator to cool completely.

In a large mixing bowl, whisk together the flour, cream of tartar, baking soda, cinnamon, ground cloves, and salt. Set aside.

In the bowl of a stand mixer fitted with a paddle attachment, beat the butter until smooth, about 1 to 2 minutes. Add both sugars and continue beating on medium speed until smooth and creamy.

Scrape down the sides of the bowl, add the egg, and beat just until combined. Add the apple cider and vanilla and continue beating. The mixture might look a little odd and curdled at this point, but this will change once you add the dry ingredients.

Add the flour mixture and beat on low just until combined, about 1 minute. Tightly wrap the dough in plastic wrap, shape into a flat disc, and refrigerate for at least 2 hours, or up to 5 days. Do not skip this step.

Preheat oven to 375ºF degrees and line a baking sheet with parchment paper or spray with cooking spray. In a small bowl, combine the sugar, cinnamon, and cider mix.

Roll dough into 1-inch balls, then coat in the cinnamon sugar. Place onto the lined baking sheet, at least 2 inches apart. Bake for 8-10 minutes or until edges have set and the tops appear slightly undercooked. Cookies will firm up as they cool. Allow cookies to cool on the baking sheet for at least 5 minutes before transferring to a cooling rack to cool completely.

Cookies will stay fresh in an airtight container at room temperature for up to 1 week.