Directions 10 steps | 50 Minutes
Measure and prep all ingredients.
In a mixing bowl, cream the butter and shortening together using either a hand mixer or a standing mixer fitted with a paddle attachment.
Add the granulated and brown sugar and mix until light and fluffy. Beat in eggs one at a time, scraping down the bowl as needed.
Mix in the yogurt and the vanilla extract.
With the mixer on low speed, add in the flour, baking soda, cream of tartar and salt. Mix until just combined.
Refrigerate the dough for at least 30 minutes. Preheat the oven to 350°F. Line two baking sheets with parchment paper.
Make the cinnamon-sugar coating. In a small bowl, whisk together the cinnamon and sugar.
Scoop 1½ - 2 tablespoons of dough and roll into a ball. Repeat with remaining dough. Roll the balls of dough into the cinnamon-sugar coating and place on the baking sheet about two-inches apart.
Bake cookies for 8-10 minutes or until edges begin to turn golden brown.
Let cool on a wire rack and enjoy!