Follow these simple steps to create your own batch of chewy snickerdoodles:

1. Preheat your oven to 375°F (190°C) and line two baking sheets with parchment paper.
2. In a large mixing bowl, cream together the butter, shortening, and 1 1/2 cups of granulated sugar until light and fluffy, about 3-4 minutes.
3. Add the eggs, one at a time, mixing well after each addition.
4. In a separate bowl, whisk together the flour, cream of tartar, baking soda, and salt.
5. Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
6. In a small bowl, combine the remaining 2 tablespoons of sugar and the cinnamon.
7. Scoop out tablespoon-sized portions of dough and roll them into balls. Roll each ball in the cinnamon-sugar mixture until fully coated.
8. Place the dough balls onto the prepared baking sheets, about 2 inches apart.
9. Bake for 8-10 minutes, or until the edges are set but the centers are still soft.
10. Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.

Remember, the key to chewy snickerdoodles is not overbaking them. They may look slightly underdone when you first take them out, but they will continue to firm up as they cool.