These cookies are so good. And if you’ve never made anything with brown butter… it’s divine. Brown butter smells like aromatic, nutty caramel sauce and imparts the taste of heaven. (Requires one hour of chill time, so plan accordingly.)
1. Place the butter in a saucepan. Cook over medium heat until the butter melts and begins to foam, stirring occasionally. Continue to cook, whisking (or swirling the pan) frequently until the butter becomes an amber color (two or three minutes). Transfer from saucepan to a heatproof bowl and allow it to cool slightly.
2. Whisk together the flour, baking powder, cinnamon and salt. Set aside.
3. Add the white granulated sugar and brown sugar into the bowl of a stand mixer fitted with the paddle attachment (may also use a hand-mixer). Pour the cooled butter into the sugars and mix on medium speed to combine. Add in eggs and vanilla, mixing until just smooth.
4. Turn the mixer to low and slowly add in the flour mixture until just incorporated. Cover the mixing bowl with plastic wrap and refrigerate for at least one hour.
5. Heat the oven to 350 degrees. Line a baking sheet with a silicone mat or parchment paper. Set aside.
6. Place the half cup of powdered sugar into a shallow dish and roll one tablespoon-size dough balls in the sugar, coating them generously. Place the sugar-covered dough balls onto the prepared pan, about two inches apart.
7. Bake for 10-12 minutes or until the cookies have browned slightly. Allow cookies to cool a bit on the pan before transferring to a wire rack to finish cooling.