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In a medium bowl, whisk together flour, 2 teaspoons cinnamon, cream of tartar (2 teaspoons), baking soda (1 teaspoon), and salt (1/2 teaspoon) in a bowl; set aside.
In a large mixing bowl, cream together 1 1/2 cup sugar and butter with an electric mixer on medium speed, until mixture is light and fluffy, about 2 minutes. Add eggs (and vanilla (2 teaspoons) and mix until combined. Gradually add flour mixture to butter mixture at low speed. Refrigerate for 2 hours or until firm.
When ready to bake, preheat oven to 400°F.
In a small bowl, stir together remaining 1/4 cup sugar and remaining 1 tablespoon cinnamon. Using a medium cookie scoop shape dough into 1-inch balls. Roll in cinnamon-sugar mixture to coat. Place 2 inches apart on ungreased baking sheets. Place in the fridge for 30 minutes.
Bake 9-11 minutes or until lightly golden. Cool on baking sheets 5 minutes. Remove to wire racks and cool completely.