Step 1

Preheat oven to 350 degrees and very lightly grease a baking sheet or line with a baking mat.

Step 2

In a small bowl stir together 1/4 cup sugar and 3 teaspoons cinnamon and set aside.

Step 3

To make the cookie dough, cream together butter and sugar for 2 minutes until very light and fluffy.

Step 4

Add eggs, one at a time, mixing well after each. Blend in vanilla.

Step 5

Add flour, cream of tartar, baking soda, and salt. Mix just until dough comes together and there are no more streaks of flour.

Step 6

Use two scoops (with a cookie scoop or a tablespoon) to make one dough ball. Roll in the cinnamon-sugar mixture, then place on prepared baking sheet at least 3 inches apart.

Step 7

Use your fingers to gently shape the dough ball so that it is taller than it is wide. *This is important to keep the cookies nice and thick and prevent too much spreading!

Step 8

Bake for 8-11 minutes. (I like mine under-cooked a bit for a super soft and chewy texture and for me this is right about 9-10 minutes. They will continue to cook on the baking sheet while they are cooling!). Allow to cool for 5-10 minutes on the baking sheet before transferring to a cooling rack to cool completely.

Step 9

Store at room temperature in an airtight container up to 5 days.