Recipe

• Preheat the oven and prep the pans: Preheat the oven to 375°F. Line two ungreased baking sheets with parchment paper.
• Mix the dry ingredients: In a medium bowl, whisk together the flour, baking soda, cream of tartar, cinnamon, and salt.
• Cream the butter and sugar: In a large mixing bowl or the bowl of a stand mixer fitted with a paddle attachment, beat the butter and sugar on medium speed until light and fluffy, about 3 minutes. Add the eggs on at a time beating well between each addition. Scrape down the bowl and mix in the vanilla
• Combine wet and dry ingredients: With the mixer on low speed, gradually add in the flour mixture and beat just until combined. Scrape the down down and mix in any remaining dry areas.
• Mix the coating: In a small bowl, mix sugar and cinnamon together.
• Shape and coat the cookies: Use a cookie scoop or tablespoon to portion out the cookie dough into 1½ tablespoons sized balls. Roll the dough in the palms of your hands to create smooth balls, then coat them in cinnamon sugar. Place the dough balls on the cookie sheets 2 inches apart.
• Bake and cool cookies: Bake for 8 to 10 minutes or until puffed and just starting to wrinkle around the edges. Let the cookies cool on baking sheet for 5 minutes then transfer to a wire rack to cool completely.