• Preheat oven to 375℉.

  In a large bowl or the bowl of an electric stand mixer, cream butter and sugar together for about 5 minutes until light and fluffy.
  
• Add eggs and vanilla and mix for 1 more minute.
  
• In a separate bowl, whisk together flour, cream of tartar, baking soda, and salt.
  
• Slowly add flour mixture to the butter mixture and mix on low until just combined and a dough forms. Set aside.
  
• In a small bowl, combine cinnamon-sugar mixture ingredients.
  
• Use a large cookie scoop to make a heaping scoop or 1/4 measuring cup of dough to form dough balls. Roll each ball in the cinnamon sugar mixture and place on a lined baking sheet.

  Keep them a round ball, do not press down.
  
• Bake for 10-12 minutes in preheated oven.

  Keep the cookies on the baking sheet for 15 minutes and then transfer to a wire cooling rack to finish cooling.

  Allow cookies to cool completely before frosting.
  

For the Frosting and Topping

• In a large bowl, beat cream cheese, butter, and vanilla with an electric stand mixer until smooth. 

  Slowly add powdered sugar, mixing constantly, until desired consistency is reached. 

  Add more powdered sugar to thicken, add a little milk (a half teaspoon at a time) if needed to thin.
  
• Place cereal in a plastic zip-top bag and crush with a rolling pin or kitchen mallet. Don't crush too much, you just want to break up the cereal into smaller pieces, not into a powder.
  
• Frost the cookies with frosting and sprinkle crumbled cereal over the top.