• Preheat Oven to 375 Degrees
• Line baking sheet with parchment paper or spray with cooking spray
• In a mixing bowl beat butter on medium to high speed for 2 minutes and add 2 cups Sugar and continue to whip for 2 more minutes
• Add eggs and vanilla extract and cream until combined and mixture is light and fluffy
• In a separate bowl combine dry ingredients of All Purpose Flour, Cream of Tartar and Baking Soda. Mix to combine.
• Add half flour mixture to butter mixture and mix together. When fully combined add remaining flour mixture.
• Using a Medium size #24 cookie scoop shape into cookie dough balls.
• In a separate bowl combine ½ teaspoon Cinnamon and ½ cup Sugar together. Roll cookie dough balls into mixture and fully coat.
• Place cookie dough balls on baking sheet allowing 2 inches between cookies for baking
• Bake at 375 Degrees for 9-11 minutes. Each oven cooks a little differently. Cookies are done with edges are just slightly golden. Do not over bake.
• Allow cookies to cool on baking sheet for a couple minutes before moving to cooling racks.

Cream Cheese Frosting

• In a large bowl or stand mixer combine cream cheese and butter and mix together. Scrape sides of bowl as needed.
• Add powdered sugar and mix. Frosting will be very thick.
• Add vanilla extract and combine. Slowly the frosting will thin down a little bit.
• Add milk a little at a time. I use about 1 tablespoon milk for a perfect thick cheesecake like filling.
• Using a piping bag or a ziploc bag snip corner off of bag and pipe frosting onto cookie. Make a swirl around the outside of the cookie leaving the center with some holes
• Fill holes with Sea Salt Caramel Syrup and drizzle on frosting. Place cookie on top to make a sandwich
• Store cookies in refrigerator until ready to serve