Prepare the Cookie Dough

1. Preheat Oven: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats.
2. Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking soda, cream of tartar, and salt. Set aside.
3. Cream Butter and Sugar: In a large bowl, use an electric mixer to cream together the softened butter and granulated sugar until light and fluffy.
4. Add Egg and Vanilla: Beat in the egg and vanilla extract until fully combined.
5. Combine Dry and Wet Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing until the dough comes together.
6. Chill the Dough: Cover the dough and refrigerate it for at least 30 minutes. Chilling helps prevent the dough from spreading too much while baking and creates a better texture.

Form the Cookies

1. Prepare Cinnamon-Sugar Coating: In a small bowl, combine the granulated sugar and ground cinnamon for the coating.
2. Shape the Dough: Scoop about 1 tablespoon of dough and roll it into a ball. Flatten each ball slightly, then place a caramel candy in the center of each disk. Seal the dough around the caramel, ensuring the candy is fully enclosed.
3. Roll in Cinnamon-Sugar: Roll each dough ball in the cinnamon-sugar mixture until well coated.
4. Place on Baking Sheets: Arrange the cookie dough balls on the prepared baking sheets, spacing them about 2 inches apart.

Bake the Cookies

1. Bake: Bake the cookies in the preheated oven for 8-10 minutes, or until the edges are golden and the centers are set. The cookies will spread slightly, so be sure to leave enough space.
2. Cool: Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to wire racks to cool completely. The caramel center will be very hot right out of the oven, so let them cool for a few minutes to avoid burns!