Preheat the oven to 350 degrees and prepare a few baking sheets with parchment paper, or line with a silicone mat.

In a large bowl or stand mixer, beat 1 cup butter for a couple minutes until smooth, scraping the sides and bottom a few times in between.

Add 1 and ⅓ cup white sugar and ⅓ cup packed brown sugar. Beat for 2 minutes, scraping the bottom and sides of the bowl in between.

Add 2 eggs and 2 teaspoons vanilla. Beat well, scraping the sides and bottom of the bowl.

Add 3 and ¼ cups flour. Use a small spoon to stir 1 teaspoon baking soda, ¾ teaspoon kosher salt, and 1 and ½ teaspoons cream of tartar into the flour.

Gently beat the flour mixture into the butter mixture. Do not over mix.

Use a large cookie scoop or a spoon to shape the dough into balls about 1 and ½ to 2 inches across.

In a small bowl, stir together ⅓ cup sugar and 1 and ½ tablespoons cinnamon. Roll the shaped cookies in the cinnamon-sugar to coat.

Place cookie dough balls on the prepared baking sheet with about 2 inches in between them.

Bake the cookies at 350 for about 9-11 minutes, until the edges are barely set.

Immediately after taking the cookies out of the oven, use a spoon to push the edges of the cookies toward their centers.

Let the cookies set up on the pan for at least 3-5 minutes. Remove the cookies to a wire cooling rack.

While the cookies are still warm, coat each cookie in cinnamon sugar.