This is the first recipe I’ve ever made using browned butter and it gives it this amazingly delicious caramel flavor.

10 tablespoons butter, sliced
2 1/2 cups flour, spooned and leveled
1 teaspoon baking powder
1 teaspoon cinnamon
1/2 teaspoon kosher salt
1 cup granulated sugar
1/4 cup brown sugar
2 eggs
1 teaspoon vanilla
1/2 cup powdered sugar, for rolling

1. Place butter in a saucepan. Cook over medium heat until the butter melts and begins to foam. Continue to cook, whisking or swirling the pan frequently until the butter becomes an amber color. This should take about 2-5 minutes. Remove from heat and allow to cool slightly.
2. Whisk together the flour, baking powder, cinnamon, and salt. Set aside.
3. Add the sugars into a stand mixer with paddle attachment. Pour the cooled butter into the sugars and mix on medium speed to combine.
4. Add in the eggs and vanilla, mixing until smooth.
5. Turn the mixer to low and slowly add in the flour mixture until just incorporated.
6. Cover the mixing bowl and refrigerate for an hour.
7. Preheat the oven to 350 degrees. Line a baking sheet with parchment paper.
8. Divide dough into tablespoon sized balls. Roll each ball in the powdered sugar and place onto the prepared baking sheet, about 2 inches apart.
9. Bake for 10-12 minutes or until the edges are set and browned. Allow cookies to cool on the pan for a few minutes before transferring to a wire rack to finish cooling.

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ORIGINAL RECIPE CAN BE FOUND HERE
https://cookiesandcups.com/brown-butter-cinnamon-crinkle-cookies/