In a large bowl, cream together the butter, granulated sugar, and brown sugar using an electric mixer on medium-high speed until the mixture is light and fluffy.

Add the eggs and vanilla extract to the creamed mixture. Beat just until smooth, taking care not to overmix.

Stir in the flour, salt, baking soda, and cream of tartar. Mix just until everything is combined, ensuring no dry spots remain.

For thicker cookies, cover the dough and refrigerate it for about 30 minutes to help firm up the texture.

Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone mat.

In a small bowl, mix together the remaining ¼ cup of sugar and ground cinnamon.

Roll the dough into 1 ½ inch balls. Coat each ball in the cinnamon sugar mixture.

Place the dough balls on the prepared baking sheet about 2 inches apart to allow room for spreading.

Bake for 9 to 11 minutes, or until the edges start turning golden brown while the centers appear slightly undercooked.

Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.