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Preheat oven to 350 degrees.
In a large mixing bowl, cream butter and sugar for 4-5 minutes until light and fluffy. Scrape the sides of the bowl and add the eggs and vanilla. Cream for 1-2 minutes longer.
Stir in flour, cream of tartar, baking soda, and salt, just until combined.
In a small bowl, stir together sugar and cinnamon.
If time allows, wrap the dough and let refrigerate for 20-30 minutes.
Roll into small balls until round and smooth.
Drop into the cinnamon-sugar mixture and coat well. Using a spoon, coat for a second time, ensuring the cookie balls are completely covered.
To make flatter snickerdoodles, press down in the center of the ball before placing in the oven.
Place on a parchment paper-lined baking sheet.
Bake for 9-11 minutes.
Let cool for several minutes on baking sheet before removing from the pan.