Peel and finely dice the apple. In a pot, heat the sugar, brown sugar, cornstarch, cinnamon, nutmeg, clove, a pinch of salt, and water until the mixture thickens. Add the diced apples and simmer briefly. Add a little more water if necessary. Transfer to a bowl, cover, and let cool.
In a bowl, cream together the soft butter, sugar, and a pinch of salt. Stir in the vanilla extract and egg. Briefly fold in the flour and baking powder.
Mix the remaining sugar and cinnamon for rolling in a small bowl. Form the dough into 8 even balls and roll each one in the sugar-cinnamon mixture. Place on a baking sheet and bake at 190 °C (top/bottom heat) for about 10-13 minutes.
Immediately after removing from the oven, press a small glass into the center of each hot cookie to create a well. Let them cool briefly.
Spoon the cooled apple filling into the center of each cookie and drizzle with powdered sugar glaze if desired.
Cook it hands-free.
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