Preheat oven to 375⁰F. Prepare three cookie sheets by lining with parchment paper or Silpat.
In the bowl of a stand mixer fitted with the paddle attachment (or large mixing bowl and electric mixer) combine the butter, sugars, and beat on medium-high speed until creamed and well combined, about 3 minutes.
Stop, scrape down the sides of the bowl, and add the eggs one at a time, then add the vanilla, and beat on medium-high speed until well combined, light and fluffy, about 3 minutes.
With the mixer on low, add the flour, cream of tartar, baking soda and salt. Mix just until combined.
Using a 1-tablespoon scoop or your hands, scoop out rounded balls and place close together on one cookie sheet. Refrigerate dough for at least 30 minutes.
Using a fork or small whisk, mix the sugar and cinnamon together in a small wide bowl.
Roll balls of dough in the cinnamon sugar mixture. Place 2 inches apart on lined baking sheets.
Bake 6 to 8 minutes. Carefully remove immediately from baking sheets and place on a cooling rack.
Cookies will keep airtight at room temperature for up to 1 week or in the freezer for up to 6 months. Alternatively, unbaked cookie dough can be stored in an airtight container in the refrigerator for up to 5 days, or in the freezer for up to 4 months. You can actually bake a few cookies now and save some to bake later!