Preheat oven to 350°F. Line a spring form pan with parchment paper.

1. Combine butter with sugar and beat on medium speed until well creamed together.
2. Add egg, vanilla and vanilla extract. Mix into butter and sugar until egg is well beaten.
3. In a separate bowl, combine flour, baking soda and cream of tartar. Slowly add into batter and beat on medium low speed until well combined and dough forms.
4. In a medium size bowl, combine sugar and cinnamon and stir to combine.
5. Roll one giant ball of rough together. Place into cinnamon and sugar mix and roll to coat the dough in the cinnamon sugar.
6. Place ball of dough into the bottom the spring form pan and gently pat down flat with your hands until even. Take the extra cinnamon & sugar mixture and pat on top of the cookie dough.
7. Bake at 350°F for 32-40 minutes in the middle rack of your oven. Once cookie starts to brown, cover it with foil to prevent burning.

For the Frosting

1. Allow butter to come to room temperature. Using a stand mixer, beat the butter for several minutes until light and fluffy.
2. Add powdered sugar and slowly increase speed from low to medium. Frosting will become thicker. Add heavy whipped cream and increase speed to medium high; beat for several minutes until light and fluffy.
3. Lastly, add vanilla bean paste (or vanilla extract) and beat until incorporated.
4. Spread over cooled cookie and sprinkle with cinnamon.