Line a baking sheet with a silicone mat or parchment paper and set aside.
Sift flour, baking soda, cream of tartar, salt and cinnamon into a medium bowl and set aside.
In a small bowl, combine topping ingredients: ¼ cup granulated sugar and 1 teaspoon cinnamon.
In a medium mixing bowl, cream together butter, sugar and brown sugar, by hand or with an electric mixer.
Beat in eggs and vanilla, mixing until completely incorporated.
Slowly add sifted flour mixture, mixing just until combined. Do not over-mix.
Shape dough into 1-inch balls. (I use a 1" cookie scoop for this.)
Roll dough-balls in the prepared cinnamon-sugar mixture. Place cookie balls on prepared baking sheet about 2 inches apart.
Bake for 10-11 minutes. Remove from oven and allow to cool on wire rack.
For soft, chewy snickerdoodle cookies, set oven to 325°F, and bake chilled dough balls for 10-12 minutes. When you remove them from the oven, the underside should be barely golden brown when done. Add 1-2 minute(s) to baking time for refrigerated dough.For slightly more crunchy snickerdoodles, raise the oven temp to 350°F, and bake 12-14 minutes. When you remove them from the oven, the underside should be uniformly golden brown when done. Add 1-2 minute(s) to baking time for refrigerated dough.
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