Place butter in a saucepan. Melt over medium heat and cook until butter begins to foam. Continue to cook, whisking frequently until the butter becomes an amber color, about 2-3 minutes. Remove pan from heat and allow to cool slightly.
In a bowl, whisk together flour, baking powder, cinnamon and salt; set aside.
Add granulated and brown sugar into bowl of stand mixer fitted with a paddle attachment. Pour butter into the sugars and mix on medium speed to combine. Add in eggs and vanilla, mixing just until smooth.
Turn mixer to low and slowly add in the flour mixture until just incorporated. Remove and cover the mixing bowl. Refrigerate for at least 1 hour.
Preheat the oven to 350°F. Line a baking sheet with parchment paper; set aside.
Place powdered sugar in a shallow bowl. Divide the chilled dough into 1 T-sized balls. Roll each ball in powdered sugar and place onto the prepared pan, about 2 inches apart.
Bake for 10-20 minutes or until cookies are set.
Allow the cookies to cool on the pan for a few minutes before transferring to a wire rack to finish cooling.
