Apple Butter Snickerdoodles
For rolling the cookies:
In a large bowl, beat together the butter and white sugar for 2 minutes until light and fluffy.
Add the eggs and vanilla and beat until combined. Add the apple butter and combine thoroughly.
In a medium-sized bowl, whisk together the flour, baking powder, cornstarch, salt and cinnamon.
Add half of the flour mixture to the butter mixture, mix well, then add the remaining half of the dry ingredients and beat until combined.
Refrigerate the dough for 4 hours or overnight.
Preheat oven to 350F
Line a cookie sheet with parchment paper and set aside.
In a small bowl, combine the white sugar and cinnamon for rolling.
Use a small cookie scoop to portion out the cookie dough. Roll each scoop into a ball and then roll the cookie dough through the cinnamon-sugar.
Place each cookie at least 2" apart on the prepared cookie sheet.
Bake cookies for 8-12 minutes until just lightly golden brown.
Allow cookies to cool on the cookie sheet for a minute before moving to a cooling rack.