-
Prepare the Butter: Place the butter in a small saucepan and melt over medium heat. Continue to cook, swirling the saucepan occasionally, until the butter begins to foam and brown specks form, emitting a nutty aroma. Remove from heat and allow to cool slightly.
-
Mix Dry Ingredients: In a large mixing bowl, sift together the flour, baking powder, cinnamon, and salt. Set aside.
-
Cream Butter and Sugars: In the bowl of a stand mixer fitted with the paddle attachment, combine the cooled brown butter and both sugars. Beat on medium speed until the mixture is well combined and appears creamy, approximately 2-3 minutes.
-
Incorporate Eggs and Vanilla: Add the eggs, one at a time, ensuring each is fully incorporated before adding the next. Add the vanilla extract and mix until uniformly blended.
-
Combine with Dry Ingredients: Reduce the mixer speed to low and gradually add the dry ingredients to the wet mixture. Mix until the dough is smooth and evenly combined. Do not overmix.
-
Chill the Dough: Transfer the dough to a suitable container and refrigerate for approximately one hour, or until firm.
-
Preheat Oven and Prepare for Baking: Preheat the oven to 350 degrees Fahrenheit (177 degrees Celsius). Line a baking sheet with parchment paper or a silicone baking mat.
-
Form Cookies: Using a medium-sized cookie scoop or two spoons, form the dough into balls. Roll each ball in powdered sugar until completely coated. Arrange the dough balls on the prepared baking sheet, spaced about 2-3 inches apart to allow for spreading.
-
Bake: Place the baking sheet in the preheated oven and bake for 10-12 minutes, or until the cookies are just set and crinkly on top.
-
Cool: Remove the cookies from the oven and allow them to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.