For the Cookies:

1. Melt the butter in a saucepan. Remove from heat and allow to cool slightly.
2. To the bowl of a stand mixer (alternatively, you can mix by hand or with a hand mixer), pour in the slightly cooled melted butter. Add in the sugars and mix until combined. The mixture will resemble wet sand.
3. Scrape down the sides of the bowl and add in the apple butter, egg, and vanilla. Beat well to combine.
4. In another bowl, whisk together the flour, cream of tartar, baking soda, spices, and salt.
5. Gradually add the dry ingredients to the wet, mixing well after each addition but being careful to not overmix the dough.
6. Place the dough in the fridge to chill for 15 minutes (this will make it easier to roll into balls). Meanwhile, preheat the oven to 375°F and line a couple baking sheets with parchment paper.

For Coating and Baking the Cookies:

1. Mix together the cinnamon sugar coating by combining the sugar and cinnamon together in a shallow bowl.
2. Remove the dough from the fridge and scoop into 1.5-tablespoon balls, rolling them smooth with your hands. Drop the balls into the cinnamon sugar and turn them to evenly coat.
3. Place the cookie balls on the prepared baking sheets and bake for 8 minutes.
4. Remove the pans from the oven and tap the pans on the counter top a few times to help the cookies slightly flatten and release excess air (don’t be scared! Really hit them on the counter – it makes a huge difference in the resulting “chew” of the cookie). Return the pans to the oven and bake for another 2-3 minutes or until the cookies are golden and set.
5. Cool on the baking sheets for 10 minutes and then transfer to a cooling rack to continue cooling. Continue with remaining cookie dough.
6. These cookies will keep at room temperature in an airtight container for up to a week.