1-Preheat and prepare baking sheets: First, get your oven going by preheating it to 350°F (180°C) and lining three baking sheets with parchment paper. This step sets the stage for even baking and makes cleanup a snap.

2-Mix and cream ingredients: Begin by creaming together the unsalted butter, cream cheese, granulated sugar, brown sugar, and molasses on low speed for about 3 minutes until it’s light and fluffy; remember to scrape down the bowl to get everything mixed well. Next, add in the egg, egg yolk, and vanilla extract, mixing again and scraping the bowl as needed. This ensures all the flavors blend perfectly.

3-Combine dry ingredients and shape dough: Gradually incorporate the dry ingredients flour, baking powder, cream of tartar, and salt mixing on low speed just until combined. For special diets, use substitutes like flax eggs if you’re going vegan. Scoop out 2-tablespoon-sized dough balls, roll them in a mix of granulated sugar and cinnamon until fully coated, then place them on your baking sheets.

4-Bake and cool the cookies: Use the back of a tablespoon to make an indent in each dough ball, fill it with about 1/2 tablespoon of apple butter, and sprinkle turbinado sugar on top. Bake the cookies 2-3 inches apart for 8 to 12 minutes, or until the edges are set but the centers stay soft. Let them cool completely on a wire rack before you dig in, as this helps them firm up just right.