Preheat oven to 400 degrees F (205 degrees C) and line your baking sheet(s) with parchment paper, if desired.
In a large mixing bowl, or the bowl of your stand mixer, cream together the butter and sugar, then add the eggs and combine.
Stir in the cream of tartar, baking soda and salt. Add the flour and combine until dough is formed.
Using a tablespoon, scoop out the dough and roll into 1 ¼ inch balls. Roll each formed ball of dough in a bowl with the ¼ c sugar and 2 teaspoon cinnamon mixture.
Place on cookie sheets approximately two inches apart. Bake for 8-10 minutes, or until the cookie is set.
Remove from oven and allow to cool on the cookie sheet for 1-2 minutes before transferring to a wire cooling rack to cool completely.
*This recipe is altered from the original 1963 Betty Crocker Cooky Book to my preferred use of all butter, rather than a butter and shortening combination.Unused dough can be frozen in an air tight container for a few months, but baked Snickerdoodle Cookies have not refrigerated well for me. (Or I could just be super picky, I noticed that the texture changed!)Cookies can be stored at room temperature in an air tight container for up to a week, however, they are best in the first few days.