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. Don't overdo it. There should still be flour streaks when you stop your mixer.

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 or medium bowl, add ⅓ cup sugar and 1 and ½ tablespoons cinnamon. Stir together. 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 and let cool for a few minutes.

While the cookies are still warm, place each cookie back into the bowl of cinnamon sugar. Coat one side of the cookie, then flip it over and coat the other side.