Pre-heat your oven to 350°F (180°C) then line 2 cookie sheets with parchment paper, set aside. 

In a medium bowl combine the flour, cream of tartar, baking soda, and salt. Set aside. 

In a separate large bowl cream together the butter and sugar until light and fluffy. 

Slowly, add the eggs one at a time followed by the vanilla. 

Add the dry mixture into the wet and mix until just combined. 

Roll the dough into 40 (1 tablespoon) balls then roll each ball in cinnamon sugar. Chill for 30 minutes. (Chilling helps the cookie keep its shape while baking)

Bake the cookies 1 1/2 inches apart for 10-12 minutes or until lightly golden brown. Allow cooling slightly before transferring to a wire rack.

Once cooled cover and store in an airtight container for up to 3 days. The raw dough can also be frozen pre-scooped for up to 4 weeks.