In a mixing bowl, whisk together all purpose flour, baking soda, cream of tartar, and salt.

In another bowl, beat together butter, white sugar, and brown sugar until light and fluffy, about 2 to 3 minutes. You can use a hand beater or stand mixer fitted with the paddle attachment. Scrape the sides of the bowl down as necessary. Then add in the eggs and vanilla extract and beat again until fully incoporated.

Add the dry to wet and beat together just until a dough forms. The dough will be soft and fluffy.

On a large piece of parchment paper, sprinkle a bit of flour and roll out the dough into a rectangle.

In a small bowl, make the cinnamon sugar spread by combining unsalted butter, dark brown sugar, and cinnamon. Spread it on top of the dough.

Roll it up tightly and if it’s too sticky, add a little more flour. It’s ok if it’s not perfect. Wrap it using the parchment paper and pop in the freezer to chill for 20 to 25 minutes.

Slice it into 1 inch thick pieces and freeze for about 30 minutes.

Preheat oven to 375°F.

On a lined baking sheet, place 6 cookies to make sure they are spaced apart.

Bake for about 12 to 14 minutes just until the edges are golden!

Take out of the oven and allow to cool on the baking sheet until moveable. Transfer to a cooling rack to finish the cooling process.

To make the vanilla glaze, whisk together powdered sugar, heavy cream, and vanilla extract. If it’s too thick, just heat it up for 15 seconds in the microwave.

Spread the icing to cover the top of the cookie and once the glaze sets, they’re ready to enjoy!