Preheat the oven to 350 F.
Cream together the butter, sugars, egg, and vanilla using the paddle attachment of a KitchenAid or a rubber spatula. Make sure to mix together for a minute or two until light and creamy.
Then, add the flour, salt, baking soda, cinnamon, and cream of tartar.
Mix that all together very well.
Scoop the batter using a cookie scooper to make them all uniform in size onto a parchment paper-lined baking sheet. I recommend a 1 1/2 tbsp cookie scooper for a decent sized cookie. Cookie scoopers will make all the cookies uniform in shape and size!
Mix together the cinnamon and sugar for the topping and dip each cookie ball into it on all sides. Place back on the parchment paper keeping them a few inches apart since the cookie will spread in the oven.
Place the pan with the cookies in the fridge for ten minutes before baking them. This will help the cookie retain its shape.
Bake for 10-12 minutes until the edges are lightly browned. Take out and allow to cool. Enjoy warm or room temperature!