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1
Melt 6 tablespoons of butter in a small saucepan over medium heat, swirling or stirring pan as needed until butter becomes brown and nutty smelling. Remove pan from heat and allow to cool for 5 minutes.
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2
Place browned butter into a mixing bowl and add remaining 2 tablespoons cold butter. Mix on low until butter is melted or becomes creamy.
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3
Add both sugars, mix to combine and then mix in the shortening. Beat on medium speed until light and fluffy. Scrape sides of bowl as needed.
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4
Add eggs one at a time, beating until fully combined and scraping bowl as needed.
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5
Add vanilla, cinnamon, baking soda, sea salt and cream of tartar. Beat on medium until combined.
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6
Add all of the flour and mix on low until combined. Scrape bowl as needed.
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7
Place dough into the refrigerator for at least 10 minutes while preheating oven.
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8
Preheat oven to 350 F.
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9
Combine granulated sugar and cinnamon in a shallow bowl, for the coating.
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10
Scoop cookie dough using a cookie scoop or a generous 1 tablespoon. Roll cookies in cinnamon sugar coating and place them 2 inches apart on a cookie sheet. Use a flat bottom glass to gently push on cookies to make them flat and round. If cookies stick to the bottom of the glass dip glass into cinnamon sugar mixture.
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11
Bake cookies for 12 minutes. Remove from oven and cool 2 minutes before removing cookies from the pan to a cooling rack.
