Preheat the oven to 375°F and line a couple baking sheets with parchment paper.
Sift together flour, cream of tartar, salt, and baking soda in a mixing bowl. Set aside.
2 2/3 cups flour, spooned and leveled, 2 tsp. cream of tartar, 1 tsp. kosher salt, 1 tsp. baking soda
Cream the shortening and both sugars using the paddle attachment on stand mixer. Cream for ~3 minutes, scraping down sides as needed.
1 cup vegetable shortening (such as Crisco), 1 cup granulated sugar, 1/2 cup light brown sugar, packed
Add in the eggs and vanilla. Mix again until combined. Turn off the mixer.
2 large eggs, room temperature, 1 Tbsp. vanilla extract
Fold in the dry ingredients just until combined, do not over mix. (The dough may be little sticky but i was able to work with it just fine, but feel free to chill a bit if needed).
In a small dish or bowl combine the sugar and cinnamon.
2 Tbsp. granulated sugar, 2 tsp. ground cinnamon
Scoop cookie dough with a 2 tbsp. scoop & roll into balls, then roll in the cinnamon and sugar mixture.
Place cookies on the prepared baking sheet. I like to bake 6 at a time. Overcrowding the cookie sheet can cause the cookies to spread.
Bake for just 8-10 min. Do not over bake.
They look very soft and puffy right out of oven and almost underbaked but as they cool they’re perfectly soft and chewy. Let cool on the cookie sheet for just 1 minute, then carefully transfer to wire rack to cool completely. They settle as they cool.
Last step...enjoy!!