Apple Butter Snickerdoodles

INSTRUCTIONS:

1. In a small saucepan, heat the butter over medium heat, stirring it occasionally with a wooden spoon or whisk, until it turns brown and smells nutty. Watch carefully, as it can burn quickly if you aren’t watching. Transfer to the bowl of your stand mixer and let cool to room temperature.

2. In a separate small saucepan, heat the apple butter over medium-low heat. Cook until the mixture thickens and is about 1/3 cup (80 g) in volume. Set aside to cool to room temperature.

3. In a medium-sized bowl, whisk together the flour, cream of tartar, baking soda, cinnamon, ginger, cardamom, nutmeg, allspice and salt, then set aside.

4. Fit the paddle attachment to your stand mixer and beat the butter and brown sugar together on medium speed until light and fluffy, 4 to 5 minutes. Scrape the sides and bottom of the bowl as needed.

5. Add the reduced apple butter, egg and vanilla, then beat for another minute on medium speed to fully combine.

6. Mix in the flour mixture on low speed until just incorporated.

7. Cover with plastic wrap and chill for at least an hour, preferably overnight.

8. Preheat the oven to 250°F (177°C) and line two baking sheets with parchment paper or silicone baking mats.

9. In a small bowl, stir together the granulated sugar and cinnamon. Portion the dough into balls that are about 2 tablespoons (1¾ inches [4.5 cm] or 45 g) big. Pour the cinnamon sugar into a small bowl. Roll the cookie dough balls in the cinnamon sugar.

10. Place the coated dough balls at least 2 inches (5 cm) apart on the prepared baking sheets.

11. Bake for 10 to 12 minutes, or until the edges are golden brown and the cookies are puffy.

12. Remove from the oven and let cool on the baking sheets for at least 2 minutes before transferring to a wire rack to cool completely.

13. Store in an airtight container for up to a week at room temperature.