Beat the butter, granulated sugar, and brown sugar in the bowl of a stand mixer fitted with the paddle attachment on medium speed for 3-4 minutes, until light and fluffy.

Mix in the apple butter until fully incorporated. Add the egg, egg yolk, and vanilla extract and beat until smooth, scraping down the sides of the bowl as needed.

In a separate bowl, whisk together the flour, cream of tartar, baking soda, salt, cinnamon, nutmeg, and cloves.

Add the dry ingredients to the wet ingredients and mix on low speed just until no dry streaks remain. Do not overmix.

Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.

In a small bowl, stir together the granulated sugar and cinnamon for the coating.

Using a 4-tablespoon cookie scoop (about 100-110g of dough), portion the dough into balls. Roll each generously in the cinnamon sugar mixture and place them on the prepared baking sheets, leaving about 3 inches between each cookie.

Bake for 12-13 minutes, or until the edges are set and lightly golden while the centers still appear slightly underbaked.

If desired, immediately swirl a large round cookie cutter around each cookie to create perfectly round bakery-style cookies.

Allow the cookies to cool on the baking sheet for 10 minutes before transferring them to a wire rack to cool completely.