Makes 24

Ingredients

Cookie Dough

• 1 cup unsalted butter
• 1¼ cup packed dark brown sugar
• ½ cup granulated sugar
• 1 large egg plus 1 egg yolk
• 1 teaspoon vanilla extract
• 2 ½ cups all purpose flour
• 1 teaspoon baking soda
• 1 Tablespoon milk powder
• 2 teaspoons cream of tartar
• ½  teaspoon cinnamon
• ¼ teaspoon salt

For Rolling

• 1 egg white, lightly beaten
• ¼ cup sugar
• 2 teaspoons cinnamon

Method

1. Add butter to a large saucepan and place over medium heat. Continue to heat until the butter has melted and starts to foam. Make sure you whisk constantly. Continue to heat and whisk until the butter will begins to brown and turn a golden amber color on the bottom of the saucepan. You will notice some darker particles and the butter will start to have a “nutty” aroma. Remove from heat and immediately transfer the butter to a medium bowl to prevent burning. Set aside to cool until it is the texture of room soft butter
2. In a separate large bowl combine the dark brown sugar,  granulated sugars and add in the cooled browned butter. Mix with an electric whisk for about 2 minutes until combined
3. Add in the egg and egg yolk and vanilla extract and whisk together until well combined, smooth and creamy; about 1-2 minutes
4. In a separate bowl, whisk together the flour, baking soda, milk powder, cream of tartar, 1/2 teaspoon cinnamon, and salt in a bowl. Slowly the dry ingredients to the bowl of the butter mixture and beat on medium-low speed just until combined
5. Cover dough with plastic wrap and chill in the fridge for 2-3 hours or up to overnight*
6. When you’re ready to bake, preheat the oven to 350 degrees F. Once dough is chilled measure about 2 tablespoons of dough and roll into a ball. If dough is too hard to roll into a ball, you may need to let it sit out at room temperature for 10-20 minutes before rolling
7. Line 2 large baking/ cookie sheets with baking parchment
8. While your oven preheats you can make the rolling mixture. Combine 1/4 cup sugar and the 2 teaspoons cinnamon in a bowl. Dip the dough balls into the beaten egg white to coat then roll dough balls in cinnamon-sugar mixture, then place on cookie sheet, 2 inches apart
9. Bake the cookies 8-12 minutes or until the edges of the cookies begin to turn golden brown. They will look a bit underdone in the middle, but will continue to cook once out of the oven
10. Remove from the oven and allow to cool on the baking sheets at least 5 minutes. Remove the cooled cookies from the baking sheets after a few minutes and transfer to a wire rack to cool completely. Repeat with remaining dough as needed

*Note: If you want to speed up the process, you can chill the dough for about 20 minutes them roll it  into balls before chilling the dough for the longer time. That way you can simply place them on the prepared baking sheet and bake!