Instructions

• Preheat the oven to 375°F (190°C). Line baking sheets with parchment paper and set them aside.
• In the bowl of a stand mixer, combine the vegetable shortening and 1 1/2 cups granulated sugar.
• Cream the shortening and sugar on medium-high speed for 3–5 minutes, until the mixture is light and fluffy.
• Meanwhile, in a separate bowl whisk together 2 3/4 cups all-purpose flour, 1 1/2 teaspoons baking powder, 1/4 teaspoon baking soda, 1 teaspoon salt, and 1 teaspoon ground cinnamon.
• Add the 2 large eggs and 2 teaspoons Mexican vanilla extract to the creamed shortening and sugar. Beat until incorporated, then stop the mixer and scrape down the bowl with a rubber spatula.
• With the mixer on low speed, slowly add the dry flour mixture to the wet mixture in about two or three additions, mixing just until the dough is smooth and no streaks of flour remain. Do not overmix.
• In a small bowl, combine the 1/4 cup granulated sugar and 2 teaspoons ground cinnamon; stir until evenly mixed. This is the coating.
• Using a 1 1/2-tablespoon cookie scoop (or a tablespoon measure), portion the dough into even balls. Roll each portion between your hands to form a tight ball.
• Roll each dough ball in the cinnamon-sugar coating until evenly coated, then place the coated balls on the prepared baking sheets at least 2 inches apart.
• Bake the cookies in the preheated oven for 10–12 minutes, until the edges are just barely golden and the centers still look slightly underbaked.
• Remove the baking sheets from the oven and allow the cookies to cool completely on the baking sheets so they finish cooking in the center.