Preheat the oven to 350 °F. Prepare a cookie sheet with a silicone baking mat or parchment paper.

Using a hand-held mixer or stand mixer with the paddle attachment, beat the butter, ½ cup granulated sugar and light brown sugar. Beat on medium-high for 1-2 minutes until the mixture looks like wet sand. Scrape down the sides of the bowl.

Add the egg, apple butter or puree and vanilla extract and beat on medium-high for 1-2 minutes until combined. Scrape down the sides of the bowl.

Mix in the flour, cornstarch, baking soda, salt, and 1 tsp ground cinnamon and mix on low until combined.

Use a cookie scoop to make cookie dough balls and refrigerate for 2 hours.

Combine the remaining ¼ cup granulated sugar and 1 tbsp ground cinnamon in a small bowl. Roll the cookie dough balls in the cinnamon sugar, then set 6 on the prepared cookie sheet making sure they are about 2 inches apart. Bake for 8-10 minutes or until the centers are just baked. Remove cookies from the oven and allow to sit for 5 minutes, then move to a cooling rack to finish cooling.

Store leftover cookies in an airtight container for up to 5 days.