1. Preheat oven to 400 degrees F. Line baking sheets with parchment paper and set aside.

2. In a large mixing bowl with a hand mixer (or in the bowl of a stand mixer with cookie paddles), cream together the softened butter and sugar until creamy. Add the eggs and mix until combined (about a minute).

3. Turn off mixer and sprinkle cream of tartar, baking soda, salt, cinnamon, ginger, nutmeg, allspice, and cloves over the top of the batter. Make sure to sprinkle it so it doesn't just clump together. Mix dough just until incorporated. Then add flour and mix just until dough starts to come together, being careful. not to overmix.

4. Scoop the dough into 2-or 3-tablespoon balls (I use a #40 cookie scoop) and place on prepared baking sheets leaving 1 ½ inches between (4 rows of 3 cookies across for a half size baking sheet is perfect).

5. Bake cookies in preheated oven for 8-9 minutes or just until edges start to lightly brown (don't over bake). Remove from oven and let sit on baking sheet for 2 minutes before removing to wire rack to cool completely.

For Caramel Icing

1. In a small saucepan, melt butter and brown sugar over medium heat. Remove from heat and whisk in milk and vanilla. Add powdered sugar and mix frosting until smooth (see note).

2. Acting quickly while cookies are still warm, spread or drizzle frosting on them. Frosting will set as it cools.