In a large bowl add ¾ cup room temperature butter, granulate sugar and brown sugar and beat together using a hand mixer.

Mix in the apple butter, cinnamon, vanilla, salt, baking powder and flour.

Cover with plastic wrap and put in the fridge for 1 hour.

Preheat the oven to 350° and line a large baking sheet with parchment paper.

Scoop about 2 tablespoons worth of cookie dough and roll into balls.

Flatten them out a bit and set down on the baking sheet 2 inches apart.

Bake for 10-12 minutes or until golden brown.

After baking, allow cookies to cool completely.

In a medium saucepan, over medium heat mix in heavy cream, 6 tablespoons of butter and 1 cup of brown sugar.

Stir continuously till it reaches a boil.

Remove from heat and add in the vanilla extract plus 2 cups of powdered sugar, one cup at a time and whisk till there are no chunks.

Let the caramel mixture cool until about room temp and then add in the last 1 cup of powdered sugar.

Scoop the icing into a zip lock bag and cut the tip of a corner off.

Pipe the icing on top of the cookies in a swirl.

This part is optional, if you want to add sprinkles add them right after you pipe the cookie so it sticks easily.

Let the icing set and then enjoy!