Preheat the oven to 350°F (177°C) and line baking sheets with parchment paper or silicone mats.

In a large bowl, beat the softened butter until smooth and creamy.

Add the granulated and brown sugars; beat until light and fluffy.

Add eggs one at a time, mixing in vanilla until combined.

In a separate bowl, whisk together flour, baking soda, kosher salt, and cream of tartar.

Gradually mix the dry ingredients into the wet mixture until just combined.

Shape dough into 1½ to 2 inch balls and roll in a mixture of 1/3 cup sugar and 1½ tablespoons cinnamon.

Place on prepared baking sheets, allowing space for spreading.

Bake for 9 to 11 minutes, until edges are set and centers are slightly glossy.

Gently nudge the cookie edges toward the center immediately upon removal from the oven for a taller, chewier cookie.

Cool on baking sheet for several minutes before transferring to a wire rack to cool completely.