Brown Butter Snickerdoodles Cookies

Instructions

In a medium bowl, mix together flour, baking powder, baking soda, salt, and spices until they're all blended evenly.

First, let's brown the butter. Put the butter in a saucepan over medium heat. Let it melt, then continue cooking while stirring occasionally. It'll start to bubble and crackle as the moisture cooks off. Keep at it until it turns a deep golden color. You'll see a dense foam forming at the surface when it's nearly done. Pour it into a big mixing bowl and let it cool for 15-20 minutes. It should be mostly cooled but still a bit liquid, not too firm.
Add both sugars to the cooled browned butter and whisk until it gets a bit fluffy. Add the egg and vanilla, then whisk vigorously until it's all mixed and creamy. The mixture will thicken up and lighten in color.
Mix the flour, baking powder, baking soda, salt, and spices. Add this to the butter mix and gently fold until everything's mixed well. Cover the dough and chill it for up to 2 hours or bake it right away.
Preheat your oven to 350°F. Line two big baking sheets with parchment paper. Let the dough sit at room temperature for 20 minutes to soften a bit.
Take bits of dough and roll them into smooth balls. Roll each ball in the cinnamon sugar, pressing a bit to ensure it sticks evenly. Put them on the prepared baking sheets about 2 inches apart.
Bake for 9-11 minutes until they're lightly golden and soft in the center. Move the cookies to a wire rack to cool. Let them cool for 1 minute on the baking sheet before transferring them individually to the wire rack to cool completely. Enjoy those tasty treats!