Preheat the oven to 350°F.
In a stand mixer, cream together the butter and sugar for 4-5 minutes until light and fluffy.
Add in the eggs and the vanilla extract and cream for another 1-2 minutes.
In a separate bowl, whisk together the flour, cream of tartar, baking soda, and salt.
Add the dry ingredients to the stand mixer and mix until combined.
Wrap the dough in plastic wrap and let it refrigerate for 30 minutes.
In a small bowl, stir together the sugar and cinnamon.
Once chilled, roll the dough into small balls until round and smooth. We recommend using an ice cream scoop for ease.
Drop into the cinnamon-sugar mixture and coat well.
Using a spoon, coat for a second time, ensuring the cookie balls are completely covered.
Place balls onto a parchment paper-lined baking sheet, about 2 inches apart.
Press down in the center of the ball before placing in the oven. This will help to keep them from puffing up in the middle.
Bake for 9-11 minutes. Let cool for several minutes on baking sheet before removing from the pan.