First, set your oven to 350°F (175°C). It’s essential to preheat so that the cookies bake evenly. While the oven warms up, line two baking sheets with parchment paper to ensure easy cleanup.
In a bowl, combine the shortening and sugar, blending until fluffy. Add the eggs one at a time, mixing after each addition. Then, stir in the vanilla extract. The mix should appear smooth and creamy.
In a separate bowl, whisk together the flour, baking soda, cream of tartar, salt, nutmeg, and cinnamon. Slowly add these dry ingredients to the wet mixture. Blend until combined. Don’t overmix; this will make your cookies tough.
Using your hands, form small balls of dough—around 1 to 2 inches in diameter. Roll the balls in the cinnamon-sugar topping. This coating will create a lovely, spiced crust.
Arrange the dough balls on the lined baking sheets. Ensure they are spaced apart, allowing for spreading while baking.
Pop them in the oven for 10-12 minutes. You want them just golden around the edges, softer in the center. They’ll firm up as they cool.
Once baked, remove the cookies from the oven. Let them cool for 5 minutes on the baking sheet before transferring to a wire rack. Finally, serve them warm or store them for later.
