• Preheat the oven to 350°F.
• Prepare two baking trays with parchment paper and reserve.
• In a mixing bowl, blend the butter and sugar until creamy. Utilize a hand mixer or a stand mixer with a paddle attachment. Mix until the texture is light and fluffy, approximately 1-2 minutes.
• Add the egg and vanilla, and mix to combine.
• In a separate bowl, combine the flour, cream of tartar, baking soda, baking powder, ground cinnamon, and salt.
• Gradually mix the flour mixture into the butter mixture until well blended.
• Measure 12 cookies and shape into balls.
• Place the cookie balls on the prepared sheets about 2 inches apart. Bake each batch for about 12-14 minutes. Do not overbake or they will not be soft.
• Allow to cool on the baking sheet for 2 minutes, then move to a wire rack to cool completely.

For the icing:

• In a small bowl mix the confectioners’ sugar with milk.
• Mix in corn syrup and vanilla extract until the icing is smooth and glossy (if the icing is too thick add in a small amount more of milk).
• Drizzle the icing over the cookies then sprinkle the tops with the crushed Cinnamon Toast Crunch cereal.
• Allow to set completely on waxed paper or parchment paper. Store in an airtight container at room temperature.