Chewy Brown Butter Snickerdoodle Cookies

Instructions:

1. Place the butter in a small saucepan over medium heat. Melt the butter and continue cooking, stirring occasionally, until mahogany-colored bits form at the bottom and it smells like toasted hazelnuts. Remove from heat immediately, pour into a bowl, and let cool for 15 minutes.
2. In a large bowl, cream together the cooled browned butter and 1 cup of granulated sugar until smooth.
3. Beat in the eggs one at a time, then stir in the vanilla extract.
4. In a separate bowl, whisk together the all-purpose flour, cream of tartar, baking soda, and salt.
5. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined; do not overmix.
6. Preheat the oven to 350°F (175°C). In a small bowl, mix together the cinnamon and the remaining 1/4 cup of granulated sugar.
7. Scoop approximately 1.5 tablespoons of dough, roll into a ball, and roll the ball in the cinnamon-sugar mixture.
8. Place on parchment-lined baking sheets and bake for 10 minutes or until edges are set but centers remain soft.