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Beat room temperature butter, brown sugar, and white sugar on low for 2-3 minutes until combined
Scrape down the sides of the bowl
Add eggs and vanilla, gradually beat starting on low and increasing to high for 2-3 minutes until fluffy
Scrape down the sides again
In a separate bowl, whisk together flour, baking soda, cream of tartar, and salt
Add flour mixture to wet ingredients one cup at a time on low speed, waiting for each addition to mostly incorporate before adding the next
Mix until just combined
Scoop dough into balls and chill in the refrigerator for about 30 minutes
Mix white sugar and cinnamon in a bag
Drop chilled dough balls into the sugar-cinnamon mixture and shake to coat
Place coated balls on a baking sheet
Bake until golden brown edges appear
Leave cookies on the baking sheet for about 5 minutes
Transfer to a cooling rack