Apple Butter Snickerdoodles

First, prepare the spice mix: Grind each of the dried spices (cinnamon, ginger, nutmeg, allspice, cardamom, star anise) with a FinaMill. Mix the spice blend in a small bowl. 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 the brown sugar with a hand mixer for about 2-3 minutes. Add the apple butter, egg, and vanilla extract. Mix until combined, about 2 minutes. Sprinkle the dry ingredients into the wet ingredients and mix until just combined. Cover the bowl with plastic wrap and refrigerate the dough for at least 2 hours. Preheat the oven to 400°F. Line two sheet pans with parchment paper. In a small bowl, combine the remaining 3 tablespoons of granulated sugar and the apple pie spice; stir to combine. Scoop the dough using a 1.5-tablespoon scoop. Roll the dough between your palms, then roll it in the sugar-spice mixture. Transfer the prepared cookie dough to the lined sheet pan, ensuring 2-3 inches of space between each cookie for spreading. Bake for 10-12 minutes, or until golden brown with the edges set. Cool the cookies on the sheet pan for a few minutes before transferring to a wire rack to cool completely. Enjoy!