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Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper.
If using a flax egg, stir together 1 tablespoon ground flaxseed and 2 ½ tablespoons water. Let it gel before using.
In a large bowl, cream the butter, brown sugar, and granulated sugar until smooth, lighter in color, and slightly fluffy, about 2-3 minutes.
Add the flax egg or egg, yogurt, and vanilla bean paste. Mix until fully smooth and emulsified.
Add the flour directly over the wet mixture, followed by the cornstarch, cream of tartar, baking soda, and salt. Mix just until no dry streaks remain.
Chill the dough for 30 minutes.
In a small bowl, stir together the granulated sugar and cinnamon.
Scoop the dough into 75 g portions. Roll into balls, coat generously in the cinnamon sugar, then gently flatten the tops slightly.
Bake for 13-14 minutes, until the edges are set and the centers still look slightly soft.
Let the cookies cool completely.
Beat the cream cheese until smooth. Add the powdered sugar, lemon juice, nutritional yeast, miso paste, lactic acid, vanilla bean paste, and cinnamon syrup. Beat until smooth and fluffy.
Pipe or spread the cheesecake frosting onto the cooled cookies and lightly dust with additional cinnamon sugar.
Drizzle Rising Star Cinnamon Baker's Syrup over each cookie before serving.