Preheat the oven to 400°F. I recommend lining your cookie sheet with a silicone baking mat or parchment paper.
In a bowl combine the flour, cream of tartar, baking soda, and salt.
In the bowl of your electric mixer, add the butter and 1 and ½ cups granulated sugar. Beat until it's light in color and fluffy in texture. This will take 2-3 minutes.
Add the eggs one at a time. Mix until combined after each egg. Scrape down the sides of the bowl, as needed. Add the vanilla extract and mix.
Turn the mixer to low and add the dry ingredients. Mix until combined.
In another small bowl (not the bowl with your cookie dough in it.) combine the remaining 3 tablespoons of sugar with 1 tablespoon of cinnamon.
Using a 1 tablespoon-size spring-release scoop for accuracy, scoop dough into balls. Roll them in the cinnamon and sugar mixture then place them on your cookie sheet. They need to be about 2 inches apart to allow for spreading.
Bake at 400°F for 6 to 8 minutes. You don't want them to turn brown.
Remove cookies from the oven and allow them to sit untouched on the cookie sheet for 2 minutes. With a thin flat spatula, carefully transfer the cookies to a cooling rack.
Serve warm or room temperature. Spread your favorite frosting between two cookies and make a dessert sandwich. Store in an airtight container on the countertop. They'll begin to dry out after 4 to 5 days.