Apple Butter Snickerdoodles

Step 1 -Whisk the flour, the cream of tartar, the baking soda, the salt, the nutmeg, and 1/4 teaspoon of the cinnamon together in a medium bowl until combined. Set dry ingredient mixture aside.

Step 2 -In a separate large bowl, mix 1 1/2 cups of the white sugar with the butter until thoroughly combined.

Step 3 -Stir in the vanilla and the egg, mixing well.

Step 4 -Add the apple butter and stir until well incorporated.

Step 5 -Pour in 1/2 of the dry ingredient mixture, stirring until just combined.

Step 6 -Add in the remaining dry ingredients and mix until there are no clumps left.

Step 7 -Cover the bowl and refrigerate for 2 hours and up to 24 hours. The longer you let the dough chill, the richer the flavor will be.

Step 8 -Preheat the oven to 375 degrees F.

Step 9 -Line two baking sheets with parchment paper.

Step 10 -Combine the remaining the cinnamon and the remaining sugar in a shallow bowl or pie pan.

Step 11 -Place tablespoon-sized pieces of dough into the cinnamon-sugar mixture and roll, fully coating them and rolling them into balls.

Step 12 -Set the balls 1 inch apart on the prepared baking sheets.

Step 13 -Bake for 10 minutes, until the edges are just set.

Step 14 -Let the cookies cool on the baking sheets for 5 minutes, then remove and place on a wire rack to fully cool.

Step 15 -Serve!