Snickerdoodle Cookies

In a large mixing bowl with an electric hand mixer or the bowl of a stand mixer fitted with a paddle attachment, cream together room temperature unsalted butter and granulated sugar until light and fluffy.
Add in room temperature eggs and vanilla extract and mix until combined.
Add in cream of tartar, baking soda, salt, and all-purpose flour. Mix on low speed until the ingredients are well combined and the cookie dough forms.
Portion the cookie dough using a medium cookie scoop. Place cookie dough balls on a sheet pan and chill for about 30 minutes.
Preheat oven to 350 degrees F. Line a baking sheet pan with parchment paper or silicone baking mat.
Combine granulated sugar with cinnamon. Roll the chilled dough balls in cinnamon sugar.
Place the cookie dough balls on the prepared baking sheet pan. Space the cookies out to allow room for spreading. They will double in size.
Bake for 10-12 minutes. The cookies will be slightly golden-brown on the edges and appear underdone in the center.
Remove the cookies from the oven and allow the cookies to cool on the pan for 2-3 minutes. Transfer to a wire rack to cool completely.