Drop twenty 3/4-teaspoon portions of chocolate-hazelnut spread onto parchment; freeze 30 minutes.

Beat butter and 3/4 cup sugar until creamy; beat in egg and vanilla. Mix in flour, cream of tartar, soda and salt.

Divide dough into 20 portions. Wrap each around frozen filling; pinch closed.

Heat oven to 350°F. Mix coating sugar and cinnamon; roll cookies in mixture. Place 2 inches apart on lined sheets.

Bake 11–13 minutes until edges set. Cool on sheets 10 minutes.