In a small bowl stir together sugar and 3 teaspoons cinnamon and set aside.

Preheat oven to 375 degrees and lightly grease or line two large baking sheets with parchment paper. Set Aside

In a medium bowl, combine the the flour, cream of tartar, baking soda, cinnamon, and salt together.

In a large bowl, use a hand mixer to cream together butter and sugar. Beat on high speed for about 2 minutes

Add the egg and vanilla extract and mix well

Slowly add in the dry flour ingredients a little at a time. continue to mix on medium speed until all the flour is combined. Then add the pears and caramel. Stir until incorporated into the dough.

With a cookie scoop or a tablespoon, form dough balls and then roll each ball in the cinnamon-sugar mixture, then place on prepared baking sheet at least 3 inches apart.

Arrange 3 inches apart on the baking sheets.Bake cookies for 10 minutes. The cookies will be very puffy and soft. When they are still very warm, lightly press down on them with the back of a spoon or fork to help flatten them out. Allow cookies to cool on the baking sheet for 10 minutes and transfer to a wire rack to cool completely.Cookies remain soft & fresh for 7 days in an airtight container at room temperature.

Bake for 8-10 minutes. Allow to cool for 5-10 minutes on the baking sheet (they will continue to cook a little). Then transfer to a cooling rack to cool completely.

Store at room temperature in an airtight container up to 5 days.