Preheat oven to 375°F. Line three baking sheets with parchment paper.

In a stainless steel skillet (or another light-bottomed pan) over medium-high heat, melt butter, swirling the pan occasionally. The butter will begin to foam, which signals the water in the butter is boiling off. (Watch closely at this stage.) Tiny brown specks of milk solids will begin to appear at the bottom of the pan; constantly stir and scrape these off using a spatula so they don't stick.

As soon as the butter turns chestnut brown and smells nutty, remove the pan from the heat. Pour the browned butter into a large heat-safe bowl.

Add 1 ½ cups of granulated sugar to the browned butter in the heat-safe bowl and whisk until combined.

In a separate bowl, whisk together the all-purpose flour, cream of tartar, baking soda, and kosher salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Stir in the large eggs one at a time, followed by the vanilla extract, mixing until a smooth dough forms.

In a small shallow bowl, combine 3 tablespoons of granulated sugar and 1 tablespoon of ground cinnamon for the coating. Scoop out dough, roll into balls, and coat generously in the cinnamon-sugar mixture. Place on prepared baking sheets.

Bake for 8-10 minutes, or until edges are set and centers are slightly soft. Let cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.