Preheat oven to 375°F. Line 2 baking sheets with parchment paper. Set aside.
In a medium bowl, with an electric mixer, cream butter, shortening, and 1 ½ cups of sugar until light and fluffy. About 2 minutes. Add eggs, one at a time, and vanilla. Beat until well incorporated. Scrape the sides of the bowl as needed.
Add cream of tartar, baking soda, salt, and flour. Mix until all ingredients are well combined.
In a medium bowl, mix remaining 1 cup of sugar with cinnamon. Using a small ice cream scooper, scoop balls of dough into the cinnamon-sugar mixture. Coat the balls completely.
Transfer the balls of dough onto the prepared pans. Flatten the dough gently with your hand.
Bake for 8-10 minutes or until golden brown. Remove the cookies from the oven and transfer to a cooling rack.