In a bowl, combine the flour, baking soda, salt, and cream of tartar. Set it aside for a moment.
With your mortar & pestle, crush the instant espresso granules until they are a fine powder. It's okay if you notices some larger bits once you added it to the cookie dough. Those won't hurt a thing.
Add 1 tablespoon of the espresso powder to the dry ingredients and give them a stir to combine everything. Set it aside for now.
In your mixing bowl, beat 1 1/2 cup of the sugar, the butter, and the shortening together until they are nice and fluffy.
Add in the eggs, one at a time. When they are mixed in, add in the vanilla. Mix for another minute or so.
Gradually add in the dry ingredients and mix until combined. Set the dough aside for just a moment.
In a small bowl, combine the remaining 1/3 cup of sugar with the remaining tablespoon of espresso powder and the cinnamon. Give those a stir to combine.
Take your cookie dough and scoop about a tablespoon into your hand, rolling it between your palms to form a ball of dough. It should be about the size of a ping-pong ball.
Roll the ball of dough in the sugar mixture to coat it.
Place the ball on your cookie sheet and ever so gently press down just a touch. You don't want your cookies to roll off the pan and onto your floor. Repeat the process until you have 12-16 cookie balls on your baking sheet, depending on how large it is.
Bake for 10-12 minutes, or until the cookies are just barely golden on the edges. Let them sit a minute, then transfer them to a rack to cool.