1-Preheat the oven: Preheat the oven to 350 degrees Fahrenheit and line baking sheets with parchment paper for even baking.

2-Cream the butter and sugar: Cream the 1 cup of softened unsalted butter and 1 1/2 cups of granulated sugar together for 4-5 minutes until light and fluffy.

3-Add eggs and vanilla: Add the 2 large eggs and 2 teaspoons of vanilla extract, then continue creaming for 1-2 minutes until fully combined.

4-Mix dry ingredients: Mix in the 2 3/4 cups of all-purpose flour, 1 1/2 teaspoons of cream of tartar (or 1 teaspoon for less tang), 1/2 teaspoon of baking soda, and 3/4 teaspoon of salt until the dough is fully combined.

5-Prepare coating: In a small bowl, prepare the coating by mixing 1/4 cup of sugar with 1 1/2 tablespoons of cinnamon.

6-(Optional) Refrigerate dough: (Optional) Refrigerate the dough, wrapped, for 20-30 minutes to enhance flavor.

7-Roll and coat dough balls: Roll the dough into small, smooth balls, then coat each ball in the cinnamon-sugar mixture twice for full coverage. For flatter cookies, gently press the center of each dough ball.

8-Bake cookies: Place the coated balls on the prepared baking sheet, spacing them out, and bake for 9-11 minutes or until the edges turn light golden while the centers remain soft.

9-Cool cookies: Allow the cookies to cool on the baking sheet for a few minutes before removing them.