Make the cookie dough. In a mixing bowl with an electric mixer, beat the sugar and shortening until light and fluffy. Add the eggs and vanilla and beat until well blended. In a separate bowl, combine the flour, cream of tartar, soda, and salt. Add the dry ingredients and mix on low until combined. Chill the dough for 1 hour.

Prep the oven and baking sheets. Preheat the oven to 375°F and line the baking sheets with parchment paper.

Make the cinnamon-sugar. In a small bowl, combine 3 tablespoons of sugar with the cinnamon.

Shape and coat the cookie dough. Roll the dough into 1-inch balls, then roll in the sugar-cinnamon coating mixture. Place on the baking sheets, leaving 1 1/2 inches of space between them.

Bake. Transfer the pan to the oven and bake for 8 to 10 minutes, until set but not too firm. The crackled areas should look slightly moist. They won't crackle as much if you use butter in this recipe.

Cool and store. Cool the cookies in the pan for 5 minutes, then remove to a rack to cool completely. Store in an airtight container or food storage bag for up to 2 weeks or refrigerate for up to 3 weeks.