Prepare your cookie sheet by lining it with parchment paper and preheating the oven to 350°F.
With an electric mixer, combine the butter and sugars for 3 minutes until light and fluffy.
Add the egg and vanilla, and beat on medium-high speed for about 3 minutes.
Add the flour, baking soda, cream of tartar, and optional salt, and beat on low speed until just combined, about 1 minute.
Roll out 1 tablespoon-sized balls of dough (approximately 25 cookies) and refrigerate for at least 1 hour.
In another small bowl mix together the cinnamon/sugar ingredients.
Roll the cookie dough balls in the cinnamon sugar mixture and set them 2-inches apart on the baking sheet.
Bake 8 to 10 minutes until edges are browned and crisp, but the center is still pale and puffy. They will wrinkle as they cool.