Cream the margarine/butter and 3/4 cup sugar until well combined, and light and fluffy. On a hand mixer this took me 10 minutes to achieve on medium speed (expect closer to 5 min on a stand mixer on medium high).

Beat in eggs until combined, takes another 3 minutes. Scrape the bowl down as you mix in to make sure everything is completely mixed.

Sift together the flour, baking soda, salt, and cream of tartar. Add to the butter mixture and mix until just combined. Store dough in airtight container overnight in the fridge to let it set for easier cooking forming.

Next day: Preheat oven to 350, and roll the dough into 1.5 tablespoon balls (or use a cookie scoop - which is what I did to save some time). Dunk 1/2 the ball into the mixture of sugar and cinnamon for dusting.

Place cookie dough ball on a baking sheet lined with parchment paper, dusted side up.

Bake for 16 minutes, until the edges are just barely browned and the center is still soft. Let cool on the baking sheet for 10min and then transfer to a wire rack to cool.