Combine 1/4 cup sugar and 1 tablespoon cinnamon in a shallow bowl.

Set aside while you make the cookie dough.

Whisk together the flour, baking soda, cream of tartar, cinnamon, and salt. Set aside.

Using an electric mixer on medium speed, beat the butter, brown sugar, and sugar until light and fluffy. Add the eggs, one at a time, mixing well after each addition. Mix in the vanilla.

Reduce mixer speed to low. Gradually add the flour mixture, mixing just until combined.

Using a tablespoon of dough at a time, roll the dough into balls. Roll each ball of dough in cinnamon-sugar, coating well. Place the cookies on the prepared pans, leaving about 2 inches between the cookies.

Bake 8 to 10 minutes, or until the cookies appear set and are lightly browned.

Cool the cookies on the pans on wire racks for 10 minutes. Then transfer the cookies from the pans to a wire rack to cool completely.

Place the white chocolate in a microwave-safe bowl. Heat in the microwave at half-power in 30-second increments until the chocolate melts when stirred.

Dip each cooled cookie about halfway in white chocolate. Set on a sheet of waxed paper or a wire rack. Sprinkle with any toppings you're using. Allow the chocolate to set before serving.