Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or a silicone baking mat and set aside.

In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy, using a hand mixer or stand mixer on medium speed.

Beat in the eggs, one at a time, until well combined.

Mix in the vanilla extract until incorporated.

In a separate bowl, whisk together the all-purpose flour, cream of tartar, baking soda, and salt until well combined.

Gradually add the dry ingredients to the wet ingredients, mixing on low speed until a soft dough forms. Be careful not to overmix.

Prepare Cinnamon Sugar Coating:

In a small bowl, combine the granulated sugar and ground cinnamon for rolling the cookies.

Using your hands, roll the dough into small balls, about 1 inch in diameter.

Roll each ball of dough in the cinnamon sugar mixture until evenly coated.

Place the coated dough balls onto the prepared baking sheet, spacing them about 2 inches apart.

Bake in the preheated oven for 10-12 minutes, or until the edges are set and the tops of the cookies are lightly golden brown.

Remove the cookies from the oven and allow them to cool on the baking sheet for 5 minutes.

Transfer the cookies to a wire rack to cool completely before serving.

Serve the snickerdoodle cookies with a glass of milk or your favorite hot beverage for a delightful treat that is sure to satisfy your sweet cravings.

Store any leftover cookies in an airtight container at room temperature for up to 5 days.