• In a large mixing bowl or stand mixer fitted with the whisk attachment, whisk to combine butter, oil, vanilla extract, sugar, powdered sugar and cinnamon until smooth. 
  1 cup unsalted butter, 1 cup vegetable oil, 1 tablespoon vanilla extract, 1 cup white granulated sugar, 1 cup powdered sugar, 1½ teaspoons ground cinnamon
• Blend in eggs until just incorporated.
  2 large eggs
• Fold in flour, salt, cream of tartar, and baking soda until just incorporated.
  4½ cups all-purpose flour, ½ teaspoon salt, 1 teaspoon cream of tarter, 1 teaspoon baking soda
• Cover dough and refrigerate 1 hour. Preheat oven to 350°F
• Roll or scoop dough into large balls and drop on cookie sheet allowing room to spread. Bake 8-10 minutes watching carefully as to not over bake. Cookies are done when firm to the touch and slightly golden around the edges.

  Allow to cool 1 minute on cookie sheet before transferring to a wire rack to cool.

Optional

• Ice with Cinnamon Frosting.