Using a hand mixer, beat the butter and ¾ cup of granulated sugar on high for 3 minutes (or until the butter gets fluffy and turns light yellow).
Add in vanilla extract and beat for 10-15 seconds until fully combined.
Make sure you heat up your raw all-purpose flour to reach 160° to kill any potential bacteria. Microwave flour on high until it reaches the temperature. A good gauge would be 1 minute and 15 seconds on high, stirring every 15 seconds.
In a separate bowl, combine flour, cream of tartar, salt, and cinnamon. Whisk or sift together to ensure the ingredients are well combined.
Add flour mixture into butter mixture about ½ cup at a time. Beat on low. The dough will be very dry and appear as large crumbs.
Add the heavy cream and beat until the mixture starts to turn into a thicker, cookie dough-like texture.
Cover a cookie tray with wax paper.
Measure the dough out into 25-gram pieces, roll into smooth balls.
Melt the vanilla wafers in a microwave-safe bowl in 30-second increments at 50% power. Mix well between each microwave session.
In a small bowl combine ¼ cup of sugar with ⅛ tsp of cinnamon and mix.
Using two forks, carefully drop the cookie dough ball into the melted vanilla wafers and spin until fully coated. Remove and let excess candy drop back into the bowl. Place truffle on wax paper and top with cinnamon sugar topping. Let coating on truffles harden. Enjoy!