Preparation Steps

• Preheat your oven to 375°F (190°C). Line baking sheets with parchment paper.
• In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
  0.5 cup unsalted butter
• Beat in the eggs one at a time, then stir in the vanilla extract.
  0.5 cup unsalted butter
• In a separate medium bowl, whisk together the all-purpose flour, cream of tartar, baking soda, and salt.
  0.5 cup unsalted butter
• Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
  0.5 cup unsalted butter
• In a small bowl, combine the sugar and cinnamon for the topping. Stir well.
  0.5 cup unsalted butter
• Roll the cookie dough into 1-inch balls. Then, roll each ball in the cinnamon-sugar mixture to coat.
  0.5 cup unsalted butter
• Place the coated dough balls onto the prepared baking sheets, about 2 inches apart.
• Bake for 8-10 minutes, or until the edges are lightly golden and the centers are still slightly soft. Do not overbake.
• Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.