In a medium size mixing bowl using an electric mixer, cream together the sugar, brown sugar, butter, shortening and vanilla for 2 minutes or until light and fluffy.

Add the eggs one at a time beating well after each addition. Stop and scrape the sides of the bowl as needed.

In a separate bowl sift together the flour, pudding mix, cream of tarter, baking soda and salt.

Lower the speed of the mixer and gradually add the dry ingredients to the creamed mixture. Beat just until fully combined. Cover and chill for 1 hour or overnight..

To bake: Preheat the oven to 375°F. Line 2 baking sheets with parchment paper. Set aside.

In a shallow dish mix together the granulated sugar and cinnamon.

Use a 2 oz ice cream scoop to divide the dough. Shape into a ball and roll in the cinnamon sugar.

Place onto the baking sheet at least 2-inches apart. Flatten the centers slightly using the bottom of a glass.

Bake for 10-12 minutes. Cool on the pan for 5 minutes then remove to a cooling rack.

Store tightly sealed at room temperature.