Preheat oven to 400 degrees. Line baking sheets with parchment paper.
In a bowl of a stand mixer, fitted with paddle attachment, beat butter and 1 ¼ cups (250 grams) granulated sugar and brown sugar at medium speed until fluffy, 3 – 4 minutes. Add eggs, one at a time, beating well after each addition. Add vanilla.
In a medium bowl, combine flour, cream of tartar, baking soda and salt. Add dry ingredients to butter mixture and stir until just combined. In another medium bowl, combine cinnamon and remaining ½ cup (100 grams) granulated sugar.
Using a 1 ½ tablespoon scoop, form cookie dough balls (28 to 30 grams each) and toss into cinnamon sugar mixture until well coated. Please two inches apart on prepared pans.
Bake, one batch at a time, until edges are lightly golden brown but centers look slightly wet (8 – 10 minutes). Remove from oven and let cool on pan for 5 minutes. Remove cookies onto a wire rack and let cool completely.
