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Let the butter sit at room temperature for 30 minutes. In your stand mixer, combine the butter with the sugar and beat on medium speed until well creamed together.
Add the eggs and vanilla extract, mixing until well combined.
In a separate bowl, combine the dry ingredients: flour, baking soda, and cream of tartar, and add to the wet ingredients. Beat on medium-low speed until well combined and dough starts to form.
In a small bowl, combine cinnamon and sugar and stir to combine. Use a large cookie scoop and scoop cookie dough into the cinnamon sugar and roll to coat the cookie.
Place the cookies on a silicone-lined baking sheet. Refrigerate dough for a minimum of 45 minutes.
Preheat oven to 350° F. Place the cookies about 2 inches apart on your baking sheet. If your cookies have been refrigerated longer than 2 hours, allow them to rest at room temperature for 10 minutes before baking.
Bake at 350° F for 10-12 minutes. Allow the cookie to cool on the baking sheet for several minutes and then transfer to a wire rack to cool completely.