Preheat your oven to 375°F (190°C). Line two baking sheets with parchment paper.

Cream together ½ cup unsalted butter, ½ cup apple butter, and 1 cup granulated sugar until smooth and fluffy.

Beat in 1 egg and 1 teaspoon vanilla extract until well incorporated.

Whisk together 2 cups all-purpose flour, 1 teaspoon baking soda, 1 teaspoon cream of tartar, and 1 teaspoon cinnamon in a separate bowl.

Gradually add the dry ingredients to the wet mixture, mixing until a soft dough forms.

Cover the bowl with plastic wrap and chill the dough in the refrigerator for at least 2 hours.

Combine ¼ cup granulated sugar and 1 tablespoon cinnamon in a small bowl for the cinnamon sugar coating.

Scoop tablespoon-sized portions of dough, roll into balls, and coat with the cinnamon sugar mixture.

Place the coated dough balls on an ungreased baking sheet, spacing them 2 inches apart.

Bake for about 13 minutes, until edges are lightly golden and cookies look slightly soft in the center.

Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack.