• Preheat the oven to 350°F. Line a baking sheet with parchment paper.
• In a large mixing bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy, about 2–3 minutes.
• Beat in the egg, vanilla, apple cider and apple butter until fully incorporated.
• In a medium bowl, whisk together the flour, cream of tartar, baking soda, baking powder, salt, cinnamon, and nutmeg.
• Add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
• Using a large (3-tablespoon) cookie scoop, portion the dough into 16 equal balls. Roll each one smooth and place 6 cookies on each baking sheet, leaving plenty of room for spreading.
• Bake for 14 minutes, or until the edges are set and lightly golden while the centers still appear slightly underbaked. Allow the cookies to cool on the baking sheet for 5 minutes, until they're still warm but sturdy enough to handle.
• In a shallow bowl, combine the granulated sugar and cinnamon.
• Lightly brush the tops of the warm cookies with apple butter. Sprinkle with the cinnamon sugar until evenly coated. Transfer the cookies to a wire rack to cool completely.

Make the Glaze

• For the glaze, in a small bowl, whisk together the powdered sugar, 2 tablespoons of apple cider and cinnamon until smooth. If needed, add 1 teaspoon of apple cider at a time, until the glaze reaches a thick, but pourable consistency.
• Once the cookies have cooled completely, drizzle the glaze over the tops. Let the glaze set for about 15 minutes before serving.