Snickerdoodle Cookies

1: Preheat oven to 350 degrees. Line baking sheet with parchment paper.

2: Make cinnamon sugar mix by combining cinnamon and sugar in a bowl. Set aside.

3: Make cream cheese frosting by creaming together cream cheese, butter, and vanilla extract until creamy. Add 1 cup of powdered sugar at a time. Place in piping bag and refrigerate for a minimum of 4 hours.

4: With an electric hand mixer, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy (1-2 minutes).

5: In a separate bowl, whisk together flour, corn starch, cream of tartar, baking powder, baking soda, cinnamon, and salt.

6: Gently mix the flour mixture into the creamed butter/sugar mixture until the flour disappears.

7: Scoop out cookie-sized balls and roll each one in the cinnamon sugar mix. Place on prepared parchment paper and very gently flatten the cookie to about 1 inch thick.

8: Bake for 10 minutes (no longer) and let them fully cool on the hot baking sheet.

9: Once the cream cheese frosting has been in the refrigerator for 4 hours, pipe onto cooled cookies and sprinkle more cinnamon sugar mix on top.