Stepwise Method: Apple Butter Cinnamon Thumbprint Cookies

• Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.
• In a large mixing bowl, use an electric mixer to cream together the softened butter and granulated sugar until light and fluffy, about 3 to 5 minutes.
• Beat in the egg and vanilla extract, mixing until fully incorporated and the dough is smooth and glossy.
• In a separate bowl, whisk together the all-purpose flour, baking powder, ground cinnamon, and salt to evenly distribute the spices and leavening agents.
• Gradually add the dry ingredients to the wet mixture, stirring on low speed or folding gently with a spatula until just combined. Avoid overmixing.
• Scoop dough into 1-inch balls and place them 2 inches apart on the prepared baking sheet. Using your thumb or the back of a teaspoon, gently press an indentation into the center of each ball to create the thumbprint.
• Spoon about 1/2 teaspoon of apple butter into each indentation, being careful not to overfill.
• Bake the cookies for 12-15 minutes, or until the edges are lightly golden and the centers look set. The apple butter should be bubbly but not burnt.
• Allow the cookies to cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.