Directions

1. Grind the spices in a FinaMill with the corresponding FinaPods. Measure the ground spices into a small glass container and whisk to combine. Set it aside.

2. In a medium bowl, whisk together the flour, cream of tartar, baking soda and kosher salt. (These are your dry ingredients.) Set it aside.

3. In another bowl, cream together the softened butter, ½ cup granulated sugar and the brown sugar with a hand mixer (or a stand mixer) until light and fluffy, about 2-3 minutes.

4. Add the apple butter, egg and vanilla extract. Blend until combined, about 2 minutes.

5. Sprinkle the dry ingredients into the wet ingredients, mixing until just combined.

6. Cover the bowl with plastic wrap and refrigerate for at least two hours.

7. Preheat the oven to 400°F. Line two large sheet pans with parchment paper or a nonstick baking mat. Set it aside.

8. Combine the remaining granulated sugar and the apple pie spice in a small bowl. Stir to combine.

9. Scoop the cookie dough using a 1.5-tablespoon cookie scoop. Roll between your palms gently to round it out, then plop them into the sugar-cinnamon mixture.

10. Gently roll the cookie dough in the sugar-spice mixture until coated, then transfer to the prepared baking sheet. Give them about 2-3 inches of space between each because these cookies spread when they bake.

11. Bake in the preheated oven for 10-12 minutes, or until golden brown and delicious. (If you’re making 1-tablespoon cookies, they’ll bake for closer to 8-9 minutes, so keep an eye on them.)

12. Transfer to a wire rack, and let cool, then enjoy.