Preheat oven to 375 degrees. Line baking sheets with parchment paper or silicone baking mats and set aside.
In a large bowl, whisk together the flour, cream of tartar, baking soda, baking powder and salt. Set aside.
Cream the butter in a large bowl. Add the sugar and cream together with the butter until creamy and smooth using either a stand mixer or hand mixer.
Add the eggs and vanilla and beat on medium high speed until thoroughly combined, about 2 to 3 minutes, scraping down the sides of the bowl as needed.
Gradually add the flour mixture to the creamed mixture mixing on low speed, just until combined. Refrigerate dough for 30 minutes (optional).
For the Cinnamon Sugar Mixture: Combine sugar and cinnamon in a small bowl. Remove dough and form into small balls.
Roll balls in sugar and cinnamon and place on an ungreased cookie sheet.
Bake snickerdoodle cookies for 8 to 10 minutes or until edges or lightly golden brown. Remove and let cool on sheet for two minutes before transferring to a cooling rack.
Store in an airtight container for up to 1 week.