Instructions

1. Preheat the oven to 375ºF. Line 3 baking sheets with parchment paper or silpat liners.
2. In a large bowl, or the bowl of a stand mixer, cream together the butter, shortening, and 1 1/2 cups of the sugar. It should be light and fluffy, so you will need to beat it for several minutes.
3. Add in the eggs, one at a time, scraping down the sides of the bowl as needed. Add in the vanilla and mix.
4. In another bowl, mix together the flour, cream of tartar, baking soda, and salt. Add the dry ingredients to the mixer bowl and mix until it forms a dough.
5. In a small bowl, mix together the remaining 2 tablespoons of sugar and the cinnamon.
6. Roll the cookie dough into balls about 1 1/2 tablespoons each. (I use a medium, or #40 scoop.) Roll each ball of dough in the cinnamon sugar mixture, then place on the prepared baking sheets, at least 2 inches apart.
7. Bake the cookies, one baking sheet at a time, just until the edges are set, 8-10 minutes. Remove from the oven and let the cookies sit on the baking sheet for 1 minute before transferring to a cooling rack or a sheet of wax paper.
8. *optional: To give the cookies more of their “crinkle” look, I will either drop the cookie sheet from about 2 inches off the counter right when I take them from the oven, or press the tops slightly down. Otherwise, they will sometimes be a puffier cookie.