• Using a mixer, in a medium bowl, beat together the 1 1/2 cups of Sugar with Butter until pale and fluffy.
• Beat in the 2 1/2 tsp of ground Cinnamon, Vanilla and the Eggs one at a time, until well combined.
• Add in the Flour, 1 cup at a time until blended.
• Continue to add in the Cream of Tartar, Baking Soda and Salt.
• Cover with plastic wrap and refrigerate the cookie dough for at least 30 min - 1 hour.
• Preheat oven to 375F and prepare baking sheets with parchment paper.
• Take this time to mix together in a small bowl the reserved 1/4 cup of Sugar and 3 tsp of ground Cinnamon to make your Cinnamon Sugar coating.
• Now with refrigerated cookie dough, make 1 Tablespoon size portions and roll in the palm of your hand to form a ball.
• Place in Cinnamon Sugar coating and roll around to coat. Place on parchment lined baking sheets. Continue until all cookie dough is used.
• Bake 2 inches apart (they will spread) for 12 - 15 minutes or until golden.
• Cool on baking sheet for 2 minutes then carefully transfer to racks to cool.

Note: After you finish step 9, you can also place on the baking sheet and freeze for about 30 minutes and then transfer to freezer container or freezer bag and store up to a month. To bake, simply add about 3 - 5 minutes to baking time or until just turning golden.

Makes about 4 Dozen