Brown the butter in a light-colored saucepan over medium heat until it turns a deep amber color and smells nutty. Let it cool for 10 to 15 minutes.

In a mixing bowl, whisk the brown butter with granulated and brown sugars until light in color. Then, add the eggs and vanilla extract, whisking until combined.

In another bowl, whisk together the flour, baking powder, baking soda, salt, and ground cinnamon.

Fold the dry ingredients into the wet ingredients using a rubber spatula until no dry streaks remain. The dough should be soft and glossy.

Cover the dough with plastic wrap and chill in the fridge for a minimum of 30 minutes.

Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.

For the coating, sift together the powdered sugar in one bowl, and in another bowl, mix the granulated sugar with cinnamon.

Scoop dough into 1.5 inch balls, roll in powdered sugar first, then in cinnamon-sugar.

Place coated balls on the baking sheets, ensuring they are spaced at least 2 inches apart.

Bake for 11 to 13 minutes until edges are set but centers are slightly underdone.

Allow to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.