- 20 minutes
- 10 minutes
- Preheat oven to 400 degrees Fahrenheit. Line two baking sheets with parchment. Do not grease.
- In a mixing bowl, cream butter and shortening until smooth. Mix in 1 ½ sugar and beat until mixture is light and fluffy. Add eggs, one at a time, waiting until the last is integrated before adding the next.
- Combine the flour, cream of tartar, salt and baking soda. Slowly mix in the flour mixture to the butter mixture and stir until just combined. Set aside.
- In a small bowl, combine the remaining sugar and cinnamon. Roll out the batter into small walnut-sized balls and roll the balls into the cinnamon-sugar mixture. Place the balls onto the baking sheets with three inches spacing between cookies. Bake for six to ten minutes. The cookie will be soft and white when ready, but lightly brown along the cookies lower edge and somewhat dry on top. The cookies crust will crack while cooling. Allow to cool for at least five minutes before depanning and cool completely on a rack before serving.