Preheat the oven to 350 F.

Lline two rimmed baking sheets with parchment paper or silicone baking mats.

In a small bowl, stir together the ½ cup of granulated sugar and cinnamon to make cinnamon sugar. Set aside.

In a medium sized mixing bowl, whisk together the flour, cream of tarter, salt and baking soda.

In the bowl of an electric mixer, cream together the room temperature butter and granulated sugar, until light and fluffy – about 4 to 5 minutes.

Add in the eggs, discard, and vanilla and mix until well mixed and creamy, about 3 minutes more.

Stir in the flour mixture just until combined. Do not overmix. The dough should be soft and thick and slightly tacky but not overly sticky.

Use a cookie scoop to scoop the cookie dough straight into the cinnamon and sugar mixture, and then gently roll to cover the dough with the cinnamon and sugar.

Carefully transfer the cookie ball to the prepared baking sheet. Place dough about 3” apart on the sheet.

Bake for 9-11 minutes. The edges should just be starting to turn golden brown but should still be very light. The middle of the cookie should be mostly set but can still look a little “wet”.

Allow the cookies to cool for 10-15 minutes on the pan before removing to a wire rack.