Combine the flour, cream of tartar, baking soda, and salt in a bowl and mix thoroughly with a whisk or fork.

In a medium mixing bowl with an electric mixer, beat the butter with the 1½ cups sugar until smooth and creamy, not fluffy. Beat in the eggs just until blended. Add the flour mixture and stir or beat on low speed just until incorporated. Gather the dough into a disc and wrap in plastic wrap. Refrigerate until firm, at least 30 minutes.

Mix the remaining 2 tablespoons sugar and the cinnamon in a small bowl. Form level tablespoons of dough with an ice cream scoop, into 1-inch balls. Roll the balls in the cinnamon sugar and place 2 inches apart on the lined or ungreased cookie sheets.

Bake for 8 to 11 minutes, until the cookies puff and begin to settle down. To create crevices, when cookies puff, tap cookie sheet on rack. This causes the cookie to sink, creating crinkles. Rotate the cookie sheet from front to back halfway through the baking time to ensure even baking. Bake until the edges are golden. Remove from oven and allow to cool for a couple of minutes. Remove cookies with a spatula to a wire rack. Don't let them cool completely or the cookies will stick to the sheet. I bake on ungreased sheets to minimize spreading.

Cool the cookies completely before stacking or storing. May be kept in an airtight container for several days.