Peel and finely dice 1 cup of tart apple and set aside. Dicing the apple finely ensures it disperses evenly throughout the cookie dough.

In a large bowl, cream together the softened salted sweet cream butter, white sugar, and packed light brown sugar. Beat until the mixture becomes light and fluffy, which helps incorporate air for a tender cookie.

Beat in the eggs and vanilla extract to the creamed butter and sugar mixture from Step 2. Mix until well combined and smooth.

Mix in the ground cinnamon, baking powder, baking soda, and salt to the wet mixture. Then, add 1 3/4 cups of the all-purpose flour and blend until just combined. This ensures even distribution of leavening and spice.

Gently fold in the finely diced tart apple from Step 1 with a spoon. Then add the remaining 1 3/4 cups of all-purpose flour and mix until the dough is fully combined and no streaks of flour remain. I like to use a wooden spoon here, as it helps keep the apples from breaking apart.

Preheat the oven to 350°F (175°C). Drop spoonfuls of cookie dough onto a baking sheet, spacing them evenly. Bake for 13-15 minutes or until the edges are golden brown. Allow cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Once the cookies have completely cooled, frost them with The Best Cream Cheese Frosting. For a special touch, sprinkle a dash of cinnamon on top before serving. I like to add a little extra cinnamon for more flavor, but that's up to your taste!