Place the sliced butter into a large saucepan and warm over medium heat until melted and foamy, continuing to cook while frequently whisking or swirling the pan until the butter turns a rich amber shade, approximately 2–3 minutes. Remove from heat and let cool for 15 to 20 minutes.

In a separate medium-sized bowl, blend the flour with baking powder, ground cinnamon, and salt; set aside.

To the slightly cooled butter, stir in both the granulated sugar and light brown sugar until fully combined. Incorporate the eggs and vanilla, mixing until the texture is smooth and uniform.

Gradually fold the dry ingredients into the butter mixture just until no flour streaks remain. Cover and refrigerate the dough for at least 1 hour.

Preheat the oven to 350°F and line a baking sheet with parchment paper.

Scoop out dough in 1 1/2-tablespoon portions, rolling each into a ball. Dredge the dough balls thoroughly in powdered sugar, then space them roughly 2 inches apart on the prepared sheet.

Bake the cookies for 10 to 12 minutes or until they are set but still soft in the center.

Let the cookies rest on the baking sheet briefly before transferring them to a wire rack to cool completely.