I've included two versions of these buttery cinnamon cookies, both soft and extra crunchy.
INGREDIENTS
2 ½ cups (12 1/2 ounces) all-purpose flour
2 teaspoons cream of tartar
1 teaspoon baking soda
½ teaspoon salt
8 tablespoons butter, softened
8 tablespoons butter flavored vegetable shortening
1 ½ cups (10 1/2 ounces) sugar, plus 1/4 cup for rolling
2 large eggs
1 tablespoon ground cinnamon
NOTE: If you have the time, refrigerating the dough overnight improves the cookies flavor and texture. For crunchy cookies, substitute additional butter for the shortening. Bake 1 tablespoon flattened dough balls at 400 degrees for 8-10 minutes. Cool on pan for 5 minutes, then return to 350 degree oven for an additional 5 minutes. Cool completely on pan.
Adjust oven rack to middle position and heat oven to 375 degrees. Line 3 baking sheets with parchment paper. Whisk flour, cream of tartar, baking soda, and salt together in bowl.
Using stand mixer fitted with paddle, beat butter, shortening, and 1 1/2 cups sugar together on medium speed until light and fluffy, about 3 minutes. Beat in eggs, one at a time, until incorporated, about 30 seconds, scraping down bowl as needed.
Reduce speed to low and slowly add flour mixture until combined, about 30 seconds. Give dough final stir by hand to ensure that no flour pockets remain.
Combine remaining 1/4 cup sugar and cinnamon in shallow dish. Working with 2 tablespoons dough at a time, roll into balls, then roll in sugar to coat; measure and space 2 inches apart on prepared baking sheets. (Raw cookies can be frozen for up to 1 month; bake frozen cookies in 300-degree oven for 18 to 20 minutes.
Bake cookies, 1 sheet at a time, with 8 cookies per sheet, until edges are just set and beginning to brown but centers are still soft, puffy, and cracked (cookies will look raw between cracks and seem underdone), 8-12 minutes, rotating sheet halfway through baking. Let cookies cool on sheet for 10 minutes, then transfer to wire rack and let cool completely before serving. Enjoy!
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