Cream the Wet Ingredients: In a large bowl or stand mixer, cream together the shortening, 1 ½ cups of sugar, and the eggs until the mixture is light and fluffy.
Add Dry Ingredients: Add the flour, cream of tartar, baking soda, vanilla, and salt to the creamed mixture. Mix until a soft dough forms and no streaks of flour remain.
Chill: Cover the dough and place it in the refrigerator for 30 to 60 minutes. (This step is crucial for handling!)
Prep the Oven: Preheat your oven to 350°F (175°C). Line your baking sheets with parchment paper.
Roll: In a small bowl, mix the coating ingredients (1 cup sugar + 1 tablespoon cinnamon). Remove the dough from the fridge. Roll the dough into walnut-sized balls, then roll each ball generously in the cinnamon-sugar mixture until fully coated.
Bake: Place dough balls on the baking sheet about 2 inches apart. Bake for 8–10 minutes.
Cool: Let them cool on the baking sheet for a few minutes before transferring to a wire rack
