Melt butter in a light-colored pan over medium-low heat. Stir occasionally until it turns golden brown and smells nutty (5-8 minutes). Pour the browned butter into a bowl and allow it to cool down until just warm.

Preheat the oven to 350°F (180°C) and line two baking sheets with parchment paper.

In a bowl, whisk together the flour, baking soda, ground cinnamon, and salt until well combined.

Once the butter has cooled, add the white and brown sugar. Whisk to combine.

Add the egg and vanilla, and whisk until well combined.

Gradually add the dry ingredients mixture and mix until just combined. Cover the bowl with plastic wrap and refrigerate it for 30-60 minutes or until the cookie dough is firm enough to shape into cookie dough balls.

Form approximately 15 dough balls (about 2 tablespoons or 40g each) and place them on the prepared baking sheets, spacing them about 2” apart.

Bake the cookies in two batches for 11-12 minutes or until the edges are lightly golden, the cookies are puffy, and they have finished spreading.

Remove the cookies from the oven and allow them to cool on the baking sheet for 10 minutes before transferring them to a wire rack to cool completely.