Preheat the oven to 350°F. Line a couple of large baking trays with parchment paper (or spray with nonstick cooking spray) and set aside.
In a large bowl, add the all-purpose flour, cream of tartar, baking soda, and salt and stir together. Set aside.
In the body of a stand mixer with the paddle attachment or in a large bowl with an electric hand mixer, beat the butter with the sugar for 3 minutes until light and fluffy.
Add the eggs in one at a time. You want to mix it fully before adding the next egg. Pour in the vanilla extract and mix.
Add the flour mixture (in three separate batches), making sure it mixes in all the way before adding the next batch. The reasoning for this is if you try to add the flour all at once, it will fly all over the place. If using a stand mixer, scrape down the sides as needed.
For the coating: in a shallow bowl, stir together the sugar and cinnamon.
Portion the cookie dough into 12 even-sized portions. It may help to use a cookie scoop. Roll them into a smooth ball, then roll them into the cinnamon sugar mixture.
Place the cookie dough balls on the prepared baking sheets about 6 inches apart. These are large cookies and they will spread quite a bit, so you will have to bake in batches.
Gently press down on the cookie dough balls and flatten them out into a large flat circle. You can use your fingers or even the bottom of a glass.
Bake for about 14-15 minutes, on the center rack, until lightly golden brown, slightly puffed, and appear dry in the center of the cookies. Don’t bake more than one baking sheet at a time.
Let the cookies cool completely on the sheet trays before transferring them to a wire rack.
Then enjoy!
Notes
Please refer to my FAQ’s (Frequently Asked Questions) and ingredient list above for other substitutions or for the answers to the most common questions.
Store covered at room temperature for up to 5 days. Freeze these for up to 3 months.