• Preheat oven to 375 degrees.
• In large mixing bowl, cream together butter and sugar for 4 minutes or until light and fluffy.
• Add eggs and vanilla and stir well.
• Stir in flour, cream of tartar, baking soda, and salt until just combined.
• Chill for 10 minutes.
• Roll into balls.
• Place in bowl filled with cinnamon-sugar mixture. Roll dough into mixture and coat well. Repeat again to double coat cookie dough.
• Place on silpat lined cookie sheet.
• Bake for 9-10 minutes. Let cool.

To melt white chocolate:

• When working with white chocolate, the key is to slowly melt it. You can use a double boiler or microwave method. If using the microwave, use only 40-50% power and cook at 30 second increments. After cooking it for 30 seconds, move to 15 second increments at only 50% power. White chocolate can burn easily! It usually takes less than a minute to melt white chocolate, depending how much you are melting at one time. Stir the white chocolate after each time to see if it's ready.
• Dip Snickerdoodle cookie into melted white chocolate and place on wire rack to set. Sprinkle with optional toppings.