In a large bowl, cream the butter and 1-1/2 cups sugar on speed 2 for 3 minutes.
Add eggs, one at a time, beating until fully combined.
Turn stand mixer off, and add vanilla, cream of tartar, baking soda, salt, 1 teaspoon cinnamon, and flour.
Mix on lowest speed until barely combined.
Press dough to form a ball, and cover with plastic wrap.
Refrigerate for at least one hour.
Preheat oven to 350 degrees.
Line cookie sheet with parchment paper.
Combine 1/3 cup sugar and 1 tablespoon of cinnamon in a cereal bowl.
Form dough into balls the size of walnuts.
Roll each cookie ball in the cinnamon-sugar mixture, and place on lined baking sheet about 2 inches apart.
When the tray is full, bake for 10-12 minutes.
Allow cookies to cool on the sheet for 2 minutes before transferring to a wire cooling rack.
The cookies will puff up at first but will flatten out a bit while cooling.
