In a mixing bowl, combine flour, baking powder, baking soda, cream of tartar, and salt. Whisk together until well mixed and set aside.

In another large bowl, use a mixer to beat the softened butter until creamy, about 2 minutes. Then add in both sugars and beat until fluffy and light. Next, mix in the eggs and vanilla extract, scraping the bowl as needed.

Gradually add the dry mixture to the wet ingredients on low speed. The dough should end up thick. Wrap the dough tightly in plastic wrap or aluminum foil and let it chill in the fridge for 1 hour or up to 3 days.

After chilling, take out the dough. If it’s been in the fridge for more than 4 hours, let it sit at room temperature for about 20 minutes for easier scooping.

Preheat your oven to 350°F. Line two large baking sheets with parchment paper or silicone mats.

Prepare the cinnamon-sugar topping by mixing together granulated sugar and ground cinnamon.

Take a little less than 2 tablespoons of dough, divide it in half. Make a thumbprint in one half, place a caramel half inside, and cover with the other dough half, rolling to form a smooth ball. Roll this in the cinnamon-sugar mixture and place on the baking tray. Repeat for the rest.

Bake for about 11-13 minutes, or until the edges look lightly browned. It’s normal for the centers to be soft. Let them cool on the baking sheet for 5 minutes before transferring them to a wire rack to finish cooling.

These cookies are wonderful during the weekend or for any gathering! Enjoy!