In a large mixing bowl or stand mixer fitted with a paddle attachment, cream the butter and sugar together for 4-5 minutes on medium-high speed until really pale and fluffy. Scrape the sides of the bowl and add the eggs and vanilla. Cream for 1-2 minutes longer.
Add in the flour, cream of tartar, baking soda, and salt, and stir or mix on low speed until just combined.
In a small shallow dish combine 2 tablespoons of sugar with 1 teaspoon of cinnamon.
Shape the dough into 1-inch balls.
Roll each ball of cookie dough in the cinnamon-sugar mixture to coat, shake off excess, and repeat.
Once coated in the cinnamon sugar mixture, place the cookie dough balls 2 inches apart on an ungreased baking sheet. If desiring flatter, chewier cookies, use the bottom of a glass, to gently flatten each cookie until it is about ½-inch thick.
Bake for 8-10 minutes until just set and beginning to turn golden. Allow the cookies to cool on the baking sheet for several minutes, then transfer them to a cooling rack or piece of parchment paper to cool fully.
Notes
Storage: Once your Snickerdoodle Cookies have cooled fully, store them in an airtight container for 5 days at room temperature. Alternatively, you can freeze your cooled Snickerdoodles for up to 1 month in a freezer-safe storage container.Preparing in Advance: Freeze the cookie dough after rolling in the cinnamon sugar mixture. After rolling the cookie dough balls in the cinnamon sugar mixture, place the prepared cookie dough onto a sheet pan lined with parchment paper. Freeze until solid, about 1 hour. Transfer the frozen cookie dough balls to a freezer-safe bag and store them in the freezer for up to 2 months. When ready to enjoy, bake the Snickerdoodle Cookie Dough from frozen at 375 degrees F for 10-12 minutes.No Cream of Tartar: Replace the cream of tartar and baking soda with 1-½ teaspoons of baking powder and add ¼ teaspoon of white vinegar to the butter when creaming. It won't be a classic Snickerdoodle but works in a bind.