Line two cookie sheets with parchment paper and set aside. Preheat the oven to 350° Fahrenheit.

In medium bowl, combine the flour, cream of tartar, baking soda, and salt. Set aside.

In a bowl of an electric mixer fitted with a paddle attachment, cream the butter and sugar over medium/high speed until light and fluffy, about 4-5 minutes.

Stop the mixer and scrape the sides of the bowl. Add the eggs one at a time, mixing well after each addition. Add in the vanilla extract.

Reduce the speed to low and add the flour mixture all at once. Mix until just combined. Remove bowl from mixer, cover with plastic wrap and place in the refrigerator to chill for about 20-25 minutes.

While the dough is chilling prepare the cinnamon sugar by mixing those ingredients in a small bowl. Set aside until ready to use.

Remove dough from the fridge and with a cookie scoop or a spoon, scoop dough and roll into balls with your hand until round and smooth. Drop the balls in the cinnamon-sugar mixture until well coated.

Place the balls of dough, about 2 inches apart on prepared cookie sheets. Flatten the dough with your hands or with a bottom of a shot glass. Flattening the dough will prevent them from puffing up.

Place in the oven and bake for 9-11 minutes until the edges are golden brown.

Remove from the oven and allow the cookies to cool for about 5 minutes on the baking sheet, then transfer to a cooling rack to cool completely.