1. In a saucepan over medium heat, melt the butter. Continue cooking, stirring frequently, until the butter turns a golden brown and has a nutty aroma. Remove from heat and let it cool slightly.
2. In a large mixing bowl, combine the browned butter and granulated sugar. Beat until well combined.
3. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
4. In a separate bowl, whisk together the flour, baking soda, salt, and ground cinnamon.
5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
6. Cover the dough and refrigerate for at least 1 hour, or until firm.
7. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
8. Roll the dough into 1-inch balls, then roll each ball in powdered sugar to coat.
9. Place the balls on the prepared baking sheet, about 2 inches apart.
10. Bake for 10-12 minutes, or until the edges are set and the tops are cracked.
11. Allow the cookies to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Variations & Tips
For a little extra flavor, try adding a pinch of nutmeg or a splash of almond extract to the dough. You can also experiment with different types of sugar for rolling, such as cinnamon sugar for an extra cinnamon kick. If you prefer a softer cookie, reduce the baking time slightly, and for a crispier texture, bake a minute or two longer. These cookies can also be made with whole wheat flour for a heartier texture.
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