Apple Butter Snickerdoodles

First, prepare the spice mix: Grind the dried spices (cinnamon, ginger, nutmeg, allspice, cardamom, star anise) with a FinaMill or similar grinder. Mix the spice blend in a bowl and set aside.

Next, prepare the cookie dough: Whisk together the flour, cream of tartar, baking soda, and kosher salt in a separate bowl. Set aside.

In another bowl, cream the softened butter, ½ cup granulated sugar, and brown sugar with a hand mixer until light and fluffy. Add apple butter, egg, and vanilla extract; mix until well combined. Gradually sprinkle the dry ingredients into the wet ingredients and mix just until combined. Do not overmix.

Cover the dough with plastic wrap and refrigerate for at least 2 hours, or until firm.

When ready to bake, preheat your oven to 400°F (200°C). Line 2 sheet pans with parchment paper.

In a small bowl, mix the remaining 3 tablespoons of granulated sugar and the 2 teaspoons of apple pie spice (this will be your coating).

Scoop the chilled dough with a 1.5-tablespoon scoop. Roll the dough between your palms to form a ball, then roll it generously in the sugar-spice mixture. Transfer the coated dough balls to the prepared sheet pans, ensuring to leave enough space between them for spreading.

Bake for 10-12 minutes, or until the edges are set and golden brown. The centers may still look slightly soft but will firm up as they cool.

Cool the cookies on the sheet pans for a few minutes before transferring them to a wire rack to cool completely. Enjoy!