Cookie Butter-Stuffed Snickerdoodles

Line baking sheets with parchment paper.

Using a 1-tablespoon spring-loaded scoop, scoop cookie butter (about15 grams each), and place on a prepared pan; freeze until solid, about 1 hour.

In the bowl of a stand mixer fitted with the paddle attachment, beat butter, 1 cup (200 grams) granulated sugar, and brown sugar at medium speed until fluffy, 3 to 4 minutes, stopping to scrape sides of bowl. Add eggs, one at a time, beating well after each addition. Beat in vanilla.

In a medium bowl, whisk together flour, cream of tartar, salt, and baking soda. With mixer on low speed, gradually add flour mixture to butter mixture, beating just until combined.

In another medium bowl, whisk together cinnamon and remaining ½ cup (100 grams) granulated sugar.

Using a 1-tablespoon spring-loaded scoop, scoop dough (about 17 grams each), and place on a clean surface. Gently flatten each with the palm of your hand. Place 1 portion of frozen cookie butter on 1 flattened dough scoop, and top with another flattened dough scoop. Press edges together to seal, and roll into a 1½-inch ball; place on a prepared pan. Repeat with remaining dough and remaining frozen cookie butter. Freeze until firm, about 10 minutes.

Preheat oven to 375°F (190°C).

Toss dough balls in cinnamon sugar until well coated. Place 2 inches apart on prepared pans.

Bake, one pan at a time, until edges are lightly browned but centers look slightly wet, 7 to 10 minutes. Let cool on pans for 5 minutes. Remove from pans, and let cool completely on wire racks.

Drizzle Cookie Butter Glaze onto cooled cookies; sprinkle with cookie crumbs. Store in an airtight container for up to 3 days.