Prepare the Cookie Dough: Preheat the Oven: Set your oven to 400°F (200°C). Line a cookie sheet with parchment paper or lightly grease it.

Cream the Wet Ingredients: In the bowl of a stand mixer fitted with the paddle attachment, or using a hand mixer, beat the butter and white sugar together on medium speed until light and fluffy, about 2 minutes.

Add Eggs and Vanilla: Beat in the large eggs and vanilla extract, scraping down the sides of the bowl to ensure everything is well incorporated.

Combine the Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, cream of tartar, baking soda, and salt. Gradually add the flour mixture to the wet ingredients on low speed, mixing just until combined.

Shape and Coat the Cookies: In a small bowl, mix the sugar and cinnamon for the coating.

Using a cookie scoop, portion the dough into balls about 1 ½ inches in diameter. Roll each ball in the cinnamon-sugar mixture, ensuring a generous coating.

Bake the Cookies: Place the coated dough balls onto the prepared baking sheets, spacing them about 2 inches apart.

Bake for 8-10 minutes, or until the edges are set and the tops have that signature look with crinkles and a golden cinnamon-sugar coating.

Cool and Serve: Transfer the cookies to a wire rack to cool. Serve warm or store in an airtight container to keep them soft and chewy.