In a large bowl of a stand mixer or with a hand mixer, cream together the butter, apple butter, sugar, and brown sugar until combined.
Mix in the egg, egg yolk, and vanilla.
Fold in the flour, cream of tartar, baking powder, and salt until just combined.
Scoop a 2 tablespoon-sized ball into the bowl of turbinado sugar and cinnamon, rolling it around until it’s completely covered. If the dough is too soft for you to work with, stick the bowl in the fridge for 5-10 minutes and allow it to firm up a bit before rolling.
Once rolled in the sugar, use the back of a round tablespoon to indent the center.
Fill the center with a heaping teaspoon of apple butter, then place it on the parchment lined baking tray.
Chill the tray in the freezer for 3-4 hours or until they feel completely frozen solid.
Then preheat the oven to 350 F/180 C.
Bake the cookies spaced 2-3 inches apart for 12-13 minutes or until the edges are golden brown. Let the tray cool completely on a wire cooling rack then enjoy!