In a large bowl, whisk together the flour, cream of tartar, 2 teaspoons cinnamon, baking soda, and salt. Set aside.
In another large bowl, use an electric hand mixer or stand mixer with fitted paddle attachment to cream the butter, 1 3/4 cup granulated sugar and brown sugar until light and fluffy, about 2-3 minutes.
Add in egg, egg yolk, vanilla and mix well to combine.
Add flour mixture to wet mixture and stir until just combined. Fold in the caramel bits, reserving a few for topping, if desired.
Gather dough into a ball, wrap in plastic wrap, and refrigerate for at least two hours.