Makes 3 dozen cookies
2 3/4 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 1/2 teaspoons cream of tartar
1 teaspoon apple pie spice
1/2 teaspoon cinnamon
1/2 cup unsalted butter, softened
1 1/2 cups sugar
1 teaspoon vanilla extract
1/2 cup apple butter
36 soft caramels, unwrapped
1/4 cup sugar
2 teaspoons cinnamon
In a medium bowl, whisk together the flour, baking powder, salt, cream of tartar, apple pie spice, and 1/2 teaspoon cinnamon. Set aside.
In a large bowl, using a stand or electric mixer, cream the butter and 1 1/2 cups sugar together until light and fluffy. Beat in the eggs and vanilla followed by the apple butter. With the mixer on low, add the dry ingredients until incorporated.
Chill the dough for about 2 hours in the refrigerator or 30-45 minutes in the freezer.
Once the dough is chilled, preheat your oven to 350 degrees F. Line a baking sheet with parchment paper.
In a small bowl, whisk together 1/4 cup sugar and 2 teaspoons cinnamon.
Using a 5 cm cookie scoop, portion out the dough. Flatten each scoop of dough into a disk. Place a soft caramel in the middle and then wrap with dough. Roll into a ball and toss it in the cinnamon-sugar mixture until completely coated. Transfer the dough balls to the prepared baking sheet, spacing them about 2 inches apart.
Bake for 15 minutes or until lightly golden. Allow the cookies to rest on the cookie sheet for 2 minutes before transferring them to a wire rack to cool completely.
Pack and store in an airtight container.