• Preheat the oven to 375 degrees. Prepare a large baking sheet with parchment paper.
• In a small bowl, stir together ¼ cup sugar and the cinnamon. Set aside.
• In a medium bowl, whisk together the flour, baking soda, cream of tartar, and salt. 
• In a large mixing bowl, beat the butter and sugar until fluffy. 
• One at a time, add the eggs beating after each addition. Mix in the vanilla. 
• Add the flour mixture, folding in the flour by hand if needed. 
• Cover or wrap the dough in plastic wrap. Chill the dough in the refrigerator for at least an hour.
• Using a medium cookie scoop, portion the dough into balls. Roll each ball in the sugar-cinnamon mixture. 
• Place the cookies 2 inches apart on the baking sheet.
• Bake for 10 to 12 minutes. Allow the cookies to cool on the baking sheet for 5 to 7 minutes before transferring the cookies to a wire rack to cool completely.
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To freeze:

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• Place waxed paper on a baking sheet.
• Prepare the batter as directed but scoop onto the waxed paper. 
• Roll the cookies in the cinnamon sugar mixture and return to the waxed paper.
• Place the baking sheet in the freezer until the cookie dough is frozen.
• Transfer to an airtight container and freeze up to 6 months.
• Follow the baking directions above! You can bake the cookies from frozen, but they will need a few more minutes added to the baking time if you chose. I like to defost the cookie dough beforehand and bake as directed.