Beat butter using an electric mixer. Add the sugar, baking soda and cream of tartar, then beat until everything is combined. Make sure to scrape the sides occasionally. Add the egg and vanilla and beat the whole mixture together. Gradually add 1 cup of the flour and continue to beat until well combined.
Stir in the remaining 1/2 cup of flour into the mixture. Cover the bowl and chill in the fridge to firm up the dough. About an hour or so.
Preheat the oven to 355°. In a small bowl, combine the sugar and cinnamon.
Shape the dough into mini-meatballs size, roll the balls into the sugar and cinnamon mixture. Do this in batches. Shape and roll 8 balls at a time. Place them in a cookie sheet pan, 2 inches apart.
Bake for 10 to 11 minutes or until the edges are golden. While the cookies bake, return the dough in the fridge to keep it firm. Then take it out again for the next batch. Cool the cookies in a wire rack.
