Using an electric mixer, cream together butter, vegetable oil, 1 1/4 cups granulated sugar, and powdered sugar. Add the eggs and vanilla extract and mix until combined. 

Sift together flour, cream of tartar, baking soda, and salt together in a separate mixing bowl. Gently mix the dry ingredients into the wet ingredients until combined. Cover the bowl, and chill the dough for 15-30 minutes (for a chewier, "fluffier" cookie).

Preheat the oven to 350°F while cookie dough chills. In a small bowl, stir together the remaining 1/4 cup granulated sugar, cinnamon, nutmeg, and cardamom.

Create dough balls using a medium #40 cookie scoop; roll the ball in the sugar-spice mixture until thoroughly coated and place cookie dough 2 inches apart on a parchment-lined baking sheet.

Bake for 9-11 minutes until edges are set and just turning golden brown. Be careful to not overcook to ensure a soft center. Transfer to a wire cooling rack almost immediately to let cool. Store in an airtight container.