Follow the steps in order for the best result.
Begin by thoroughly combining the shortening, 1 1/2 cups of granulated sugar, and eggs in a large mixing bowl until the mixture is light, fluffy, and well-integrated.
In a separate bowl, whisk together the flour, cream of tartar, baking soda, and salt. Gradually incorporate these dry ingredients into the wet mixture, stirring until just combined and a soft dough forms. Avoid overmixing. Once the dough is ready, roll it into small, uniform balls, roughly the size of a walnut.
To create the signature snickerdoodle coating, combine the remaining 2 tablespoons of granulated sugar with 2 teaspoons of ground cinnamon in a shallow dish. Roll each individual dough ball generously in this aromatic cinnamon-sugar mixture, ensuring an even coating.
Place the coated dough balls approximately two inches apart on an ungreased baking sheet. Bake in a preheated oven at a medium to hot temperature of 400°F (200°C) for 8 to 10 minutes. The cookies are done when their edges are lightly golden and the centers remain soft. Observe how they elegantly puff up during baking before settling into their characteristic crinkled, flat tops as they cool, promising a delightful texture with every bite.