In a stand mixer or in a large bowl with a hand mixer, beat the butter and apple butter together. Add in granulated sugar and beat until fluffy, about three minutes. Scrape down the sides of the bowl and the bottom. Add in the vanilla and then eggs, one at a time. Beat until incorporated, scraping down the sides once in between.
8 tablespoons unsalted butter, 1 1/2 cups granulated sugar, 1/3 cup apple butter, 2 teaspoons vanilla extract, 2 eggs
With the mixer stopped, add the flour mixture. Turn the mixer on low until the flour is just incorporated enough to not fly around. Turn the mixer up high for just a few seconds until the flour is fully combined. Be careful not to overbeat.
In a small bowl mix together sugar and cinnamon. Using a 1 1/2 tablespoon cookie scoop, scoop the dough and drop it into the cinnamon sugar mixture. Flip it over once and then roll it between your palms to form a ball. The dough will be sticky. If the dough is too stick to work with, put it in the refrigerator for 30 minutes.
1/4 cup granulated sugar, 1/2 teaspoon cinnamon
Bake two inches apart for 10 to 14 minutes or until the edges of the cookies just begin to turn golden brown and the center no longer looks doughy. Allow the cookies to cool on the baking sheet for two minutes and then carefully remove them to a cooling rack until completely cooled. Store in an airtight container.
Video
Notes
You should be able to push a finger into the butter easily but not all the way through.
Apple Butter is found in the grocery store near the jelly.