Line 3 baking sheets with parchment paper. Preheat the oven to 350°F/180°C.

In a large bowl of a stand mixer or with a hand mixer, cream together the butter, cream cheese, granulated sugar, brown sugar, and molasses for 3 minutes on low speed until light and fluffy. Scrape down the bowl.

Mix in the egg, egg yolk, and vanilla. Scrape down the bowl.

Mix in the flour, baking powder, cream of tartar, and salt until just combined.

In a small bowl, combine the cane sugar and cinnamon. Scoop a 2 tablespoon-sized ball of cookie dough into the bowl of cinnamon sugar, rolling it around until it’s completely covered. Place it on the baking sheet and use the back of a round tablespoon to indent the center.

Fill the center with 1/2 tablespoon of apple butter, then sprinkle the center with turbinado sugar.

Bake the cookies spaced 2-3 inches apart for 8-12 minutes or until the edges are set. Let the tray cool completely on a wire cooling rack.