Preheat oven to 350°F (175°C).

In a large mixing bowl, beat butter and sugar(s) until light and fluffy (about 5 minutes), scraping the sides of the bowl. Beat in eggs and vanilla for a further 2 minutes until well incorporated.

Fold in flour, cream of tartar, baking soda and salt until just combined.

In a separate small bowl, combine sugar and cinnamon.

Cover dough and refrigerate for about 30 minutes (if time allows).

Roll cookie dough into balls (about 1 1/2 tablespoons of dough per cookie). Roll in the cinnamon/sugar mixture and evenly coat.

Arrange cookies at least 3-inches apart on prepared baking sheets. Sprinkle with a little extra cinnamon/sugar to ensure cookies are completely covered.

For thick cookies: spoon dough onto your baking sheets straight from the spoon (use a cookie dough scoop). Don't roll them into perfect round balls. You'll want higher rather than wider cookie dough balls so that they bake thick.

For thin cookies: Make a small indent in the centre of each cookie ball by lightly pressing down before baking to flatten them out a little.

Bake for 10-11 minutes or until edges are golden.

Let cool for about 10-15 minutes on baking sheet before transferring to a wire rack to cool completely.