In a small bowl, whisk together 1/4 cup of granulated sugar and 1 teaspoon of ground cinnamon until well combined. Set this fragrant mixture aside to coat the cookies.

In a large mixing bowl, beat 1 cup of softened unsalted butter and 1 cup of granulated sugar together on medium speed until light and fluffy, about 3-4 minutes. Blend in one large egg and 2 teaspoons of vanilla extract until smooth.

In a separate bowl, whisk together 2 3/4 cups of all-purpose flour, 2 teaspoons of cream of tartar, 1 teaspoon of baking soda, 1 teaspoon of ground cinnamon, and 1/2 teaspoon of salt. Gradually add this to the wet mixture on low speed until just combined.

Gently fold in 1 cup of finely diced peeled apples into the dough using a spatula.

Scoop tablespoon-sized portions of dough and place one Werther’s Soft Caramel in the center. Wrap the dough around it to form a ball.

Roll each cookie dough ball in the cinnamon sugar mixture until fully coated. Arrange on a greased cookie sheet, spaced about 2 inches apart.

Preheat your oven to 350°F (175°C) and bake for 10-11 minutes until edges are lightly golden. Cookies should appear slightly underbaked in the center.

Let cookies cool on the cookie sheet for about 15-20 minutes before transferring to wire racks.