Line 3 baking sheets with parchment paper. Preheat the oven to 350°F/180°C.

In a large bowl of a stand mixer or with a hand mixer, cream together the butter, cream cheese, sugar, brown sugar, and molasses for 3 minutes on low speed until light and fluffy. Scrape down the bowl.

7 tablespoons (100 g) unsalted butter,3.5 ounces (100 g) cold full-fat cream cheese,1/2 cup (100 g) granulated sugar,1/2 cup (100 g) brown sugar,2 tablespoons (34 g) unsulphured molasses

Mix in the egg, egg yolk, and vanilla. Scrape down the bowl.

1 (50 g) large egg,1 (18 g) large egg yolk,1 teaspoon vanilla extract

Mix in the flour, baking powder, cream of tartar, and salt until just combined.
2 cups (260 g) all-purpose flour,2 teaspoons baking powder,1/2 teaspoon cream of tartar,1/2 teaspoon fine sea salt

In a small bowl, combine the sugar and cinnamon. Scoop a 2 tablespoon-sized ball of the cookie dough into the bowl of cinnamon sugar, rolling it around until it’s completely covered. Then, place it on the baking sheet and use the back of a round tablespoon to indent the center. Fill the center with 1/2 tablespoon of apple butter, then sprinkle the center with turbinado sugar.

1/3 cup (67 g) cane granulated sugar,2 teaspoons ground cinnamon,3/4 cup Musselman’s Apple Butter,4 tablespoons turbinado sugar

Bake the cookies spaced 2-3 inches apart for 8-12 minutes or until the edges are set. Let the tray cool completely on a wire cooling rack, and then enjoy!