• Preheat oven to 350°

Browned Butter Topping

• Add butter to a small sauce pan over medium low heat and melt the butter then allow it to brown, about 5-10 minutes.
  ¼ cup unsalted butter
• Once the butter is browned, remove from the heat and pour the butter into a small bowl to slightly cool it and set aside.
• Grab a small plate and add the cinnamon and sugar, mix well and set aside.
  ½ cup Granulated sugar, 1 ½ teaspoon Ground cinnamon

Cookies

• In a large bowl, whisk together flour, baking soda, cream of tarter and salt in a medium bowl then set aside.
  1 ¾ cups All-purpose flour, ¾ teaspoon Cream of tarter, ½ teaspoon kosher salt, ½ teaspoon Baking soda
• In a separate bowl with a hand mixer or stand mixer, add butter and both sugars and mix on medium speed until pale and fluffy, about 3 minutes.
  ¾ cup granulated sugar, ½ cup unsalted butter, ⅛ cup plus one teaspoon brown sugar
• Now add vanilla and the egg and mix until combined.
  1 teaspoon pure vanilla extract, 1 Large egg
• Add the dry ingredients to the wet ingredients and mix just until it comes together.
• Add parchment paper to a baking sheet. If you do not have this, just omit this step.
• Using a ⅛ cup cookie scoop or ⅛ cup measuring cup, scoop out the dough and roll it into a ball then place on to the cookie sheet.
• Do this with all of the cookie dough until it is all used up.
• Now take one cookie ball at a time and dip one side of the round cookie ball into the browned butter pressing lightly until the part you dipped is slightly flat on top.
• Now dip the buttered top into your cinnamon and sugar mix.
• Place the cookie ball back on to the cookie sheet with the cinnamon sugar side up, leaving about 1 inch of space between the cookies.
• Repeat these steps until all of the cookie dough has been dipped in butter and the cinnamon and sugar mix.
• Bake cookies for 12 minutes, or until just browned around the edges.
• Remove from oven and allow to cool on the baking sheet. They will firm up while cooling.