In a medium bowl, whisk together the 2 ¾ cups of all-purpose flour, 2 teaspoons of cream of tartar, 1 teaspoon of baking soda, and ½ teaspoon of salt. Set this mixture aside.

In the bowl of a stand mixer fitted with the paddle attachment (or using a large bowl and a hand mixer), cream the 1 cup of softened butter and 1 ½ cups of granulated sugar together on medium-high speed.

Beat for 3 to 4 minutes until the mixture is light, pale, and fluffy. This aeration is crucial for a chewy texture.

Reduce the speed to low and beat in the 2 large eggs one at a time, ensuring each egg is fully incorporated before adding the next. Stir in the 1 teaspoon of vanilla extract. Scrape down the sides of the bowl as needed.

With the mixer set to low speed, gradually add the reserved dry ingredients (from Step 1) to the wet mixture. Mix only until just combined; do not overmix the dough. If the dough feels overly sticky or soft, cover the bowl with plastic wrap and chill it in the refrigerator for 30 minutes.

Preheat your oven to 375°F (190°C). Line two large baking sheets with parchment paper or silicone baking mats.

In a shallow, separate bowl, combine the ¼ cup of granulated sugar and 2 tablespoons of ground cinnamon for the coating.

Use a 1.5-tablespoon cookie scoop to portion the dough. Roll each piece of dough gently between your palms to form a smooth ball.

Drop the dough ball into the cinnamon sugar mixture. Roll until it is completely and generously coated on all sides. Place the coated dough balls onto the prepared baking sheets, ensuring they are spaced about 2 inches apart.

Bake for 8 to 10 minutes. The edges should look set, but the centers should still look slightly soft and puffy. Do not overbake, or the cookies will lose their signature chewiness.

Remove the cookies from the oven and let them cool on the baking sheet for 5 minutes. They are very delicate when hot.

Carefully transfer the cookies to a wire rack to cool completely.