• Preheat oven to 350 degrees.
• If not using Doughmakers Baking Sheets, line baking sheet(s) with parchment paper. Set aside.
• Using a stand mixer with a paddle attachment or a hand mixer, beat butter and vegetable shortening until combined.
• Add granulated sugar and dark brown sugar and beat until light and fluffy.
• Drop in eggs, one at a time, and beat until combined. Pour in vanilla extract and beat until incorporated.
• Add flour, baking powder, cinnamon and salt and beat until a soft dough forms.
• Use a cookie scoop and gather up dough, roll into balls and drop onto baking sheet.
• Gently press down on each dough ball to flatten into 1/2 inch thick, circular disks.
• Bake cookies for 9-11 minutes or until the cookies are starting to turn a slight golden brown on the bottom and along the edges.
• Remove from oven and let sit on the baking sheet for about 2-3 minutes.
• Then move to a wire rack and cool completely.

Buttercream Cream Cheese Frosting

• Using a hand mixer, beat butter until creamy. Add cream cheese and beat until combined.
• Add powdered sugar and pure vanilla extract and beat until smooth and creamy. If frosting is too thick add 1-2 tsp of milk or cream.
• Add frosting to a piping bag fitted with a .25 inch round hole piping tip to swirl on frosting. You can also use a knife to frost cookies. 
• If desired, add a sprinkle of cinnamon to the tops.
• Serve and enjoy!
• To store, place in an airtight container with wax paper between layers and place in the refrigerator for 3-5 days. Freeze for up to 3 months.