Mix all wet ingredients together.
Measure dry ingredients in separate bowl mixing cream of Tartar , baking soda, and salt into the flour.
Then add dry ingredients to wet ingredients and mix.
Chill cookie dough for 1 hour in refrigerator before rolling, coating, and baking.
Using a rounded teaspoon or small cookies scoop, roll cookie dough into small balls.
Roll each cookie dough ball in the cinnamon sugar mix until coated.
Bake 12 balls spaced evenly on pan for 10 minutes @ 375 degrees.
The purpose of the cream of Tartar is to keep the eggs from making the cookies too puffy. The cookies should be kind of flat, but chewy.
