Cream butter and sugar together. Add in egg and apple butter on medium heat until evenly incorporated. Turn mixer to low and add in baking soda, baking powder, cinnamon, nutmeg, salt and flour, stirring combined.
Line baking sheet with parchment.
Scoop out batter (approx 2 T.) using an ice cream scooper. Place 2 inches apart.
Bake 15 minutes until cookies are set.
Cool on wire rack.
/2 c. room temp butter
c. sifted powdered sugar
Cream butter in mixer until smooth.
Slowly add powdered sugar and cinnamon.
Beat until combined.
Add vanilla and milk.
Mix on low until combined, then beat on medium for 1 min, scraping down sides when necessary.
Fill pies with approx 2 Tbsp of filling
For easy filling, put filling in a ziplock and snip off the corner.
Squeeze a generous amount of filling on bottom, leaving some space for the squeeze factor…
Roll in sprinkles…if you’re feeling a little crazy