Heat oven to 375°F. Line two baking sheets with parchment.

In a large mixing bowl, cream together the butter, shortening, and both sugars until creamy.

Add eggs one at a time, mixing well after each addition. Add vanilla. Beat until fluffy and lightened in color, about 2 minutes.

In a medium mixing bowl, whisk together the flour, pudding mix, baking powder, baking soda and salt. Add to the wet ingredients in two batches being careful not to overmix.

Use a cookie scoop to portion out 18 cookies, tossing each cookie in the cinnamon/sugar mixture before placing them 2 inches apart on a cookie sheet. For best results only put 9 cookies on each sheet.

Bake cookies ONE SHEET AT A TIME for 8-12 or just until the edges start to turn light golden brown and the tops start to crack.

Cool on a sheet tray for 5 minutes then remove to cool directly to a cooling rack and let cool completely. Store in an airtight container for up to a week or freeze for up to 3 months.