In the bowl of a stand mixer, cream together the butter and 1½ cups granulated sugar until light and fluffy. Add the eggs, one at a time, beating after each addition.

In a medium size bowl, whisk together the flour, cream of tartar, baking soda, and salt. Add ⅓ of the flour mixture to the butter mixture and beat on low until incorporated. Add another ⅓ of the flour mixture and repeat. Add the final ⅓ of the final mixture and beat just until incorporated.

Cover with plastic wrap and chill for at least 1 hour (or overnight) in the refrigerator.

Preheat the oven to 350°F. In a small bowl, combine the remaining 2 tablespoons granulated sugar and the cinnamon. Stir to combine.

Roll the dough into 1-inch balls. Roll each ball of dough in the cinnamon sugar mixture. Place 2 inches apart on a baking sheet fitted with a silicone mat or parchment paper.

Bake for 10–14 minutes, or until the cookies no longer look raw in the middle. Let cool and serve.