Preheat oven to 350°F and line baking sheet with parchment paper.
Cream butter, eggs, and sugar until light and fluffy.
Add flour, baking soda, salt, and cream of tartar to creamed ingredients. Mix to combine well.
In a small bowl, combine sugar and cinnamon together to make cinnamon sugar mixture.
Roll dough into balls, then roll balls in cinnamon sugar mixture and place on baking sheet about 2" apart to allow cookies to spread.
Bake for 10 - 12 minutes or until they're just beginning to turn golden brown on top. Do not over bake.
Let cool on baking sheet for 5 minutes then transfer to wire rack to finish cooling.
Freeze rolled balls of cookie dough after rolling in sugar. Freeze the cookie dough in balls on a baking sheet first, then place all the balls into a freezer safe plastic bag. Remove however many you want from the freezer and thaw in the refrigerator before baking.Freeze baked cookies by placing them in an airtight freezer safe bag. Remove cookies from the freezer and allow them to come to room temperature before enjoying.Double the recipe and freeze half the dough to enjoy later.Store cookies at room temperature in an airtight container for up to a week or until they start to get hard, whichever comes first.Use a medium size cookie scoop to get the cookies to turn out about the same size.Don’t over bake cookies. Remove from the oven as soon as they’re beginning to get golden on the outside. They’ll continue coming together on the baking sheet and while they’re cooling.