Preparation Steps

• Melt the butter in a saucepan over medium heat. Continue cooking, swirling occasionally, until the butter turns a golden brown and has a nutty aroma. Remove from heat and let cool slightly.
• In a large bowl, cream together the browned butter, granulated sugar, and brown sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract.
• In a separate bowl, whisk together the flour, cinnamon, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
• Cover the dough and chill in the refrigerator for at least 2 hours, or preferably overnight.
• Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
• In a small bowl, combine the granulated sugar and cinnamon for rolling.
• Roll the chilled dough into 1-inch balls. Roll each ball in the cinnamon-sugar mixture, coating completely.
• Place the cookies on the prepared baking sheets, leaving about 2 inches between each cookie.
• Bake for 10-12 minutes, or until the edges are set and the centers are still slightly soft.
• Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.