Mix the granulated sugar and cinnamon powder in a small shallow bowl. Set aside.

Line a baking sheet with parchment paper.

In a bowl, mix the flour, cream of tartar, baking soda, salt, and cinnamon. Set aside.

Beat the butter with a mixer for 45 seconds at medium-high speed.

Add the granulated sugar and beat for another minute.

Add the eggs, one at a time, mixing until one egg is completely incorporated before adding the next one. Scrape the bowl in between.

Add the vanilla and mix to combine.

Add the dry ingredient mixture to the bowl. Mix on low until the dough forms. You can finish mixing with a spatula until the flour is completely incorporated.

Use a cookie scoop to form about 32 to 34 balls of dough that should weigh about 32 grams each. If the dough is too soft and sticky, cover and place it in the fridge for 1 hour or until it becomes easier to roll.

Roll each cookie dough piece between your hands into a smooth ball.

Coat the cookie dough pieces in the Cinnamon Sugar Topping, by dredging it in the mixture.

Place each cookie dough ball next to each other on top of the parchment lined baking sheet.

Place the baking sheet in the fridge for at least 1 hour before baking.

Alternatively, you can place the cookies in the freezer for about 30 minutes. Once the cookies have frozen, transfer them to ziplock bags and keep them in the freezer. This way you can have cookies to bake whenever you want.

Pre-heat the oven to 375ºF.

Once the oven has pre-heated, place the frozen or chilled cookie dough balls about 2 to 3 inches apart on a baking sheet lined with a silicone mat or parchment paper.

Bake the cookies in the oven for about 10 to 12 minutes, or until they look slightly golden around the edges. The cookies shouldn’t look fully baked, they can look slightly under baked, as they will continue to bake and firm as they cool down.

Let the cookies cool down for about 10 minutes, then transfer to a wire rack. Once they are cool enjoy!