step 1

Add 1 stick of butter to a medium size skillet and place over medium-low heat. Once the butter has melted it will begin to crackle and foam. At this time make sure to whisk constantly. After a few minutes, the butter will begin to turn a golden color and brown specks will form in the bottom of the skillet. Once the butter has browned and has a nutty aroma, remove from heat and transfer to a medium size bowl. Set aside and let cool to room temperature, about 5 to 10 minutes.

step 2

In a medium size bowl, whisk together the gluten free flour, baking soda, cream of tartar, cinnamon, and salt. Set aside.

step 3

Once the brown butter has cooled, add it to the bowl of a stand mixer fitted with the paddle attachment along with the remaining stick of butter, dark brown sugar, and granulated sugar. Mix on medium speed until smooth, about 1 minute. Next, add the egg, egg yolk, and vanilla bean paste and mix on medium speed until well combined. With the mixer on low speed, slowly add the dry ingredients and mix until just combined.

step 4

Cover bowl with plastic wrap and chill in the fridge for 1 hour. Meanwhile, make the cinnamon sugar by mixing together the cinnamon and sugar in a small bowl. Set aside.

step 5

Once the dough has chilled, preheat oven to 350 degrees. Line a baking sheet with parchment paper.

step 6

Using a #40 cookie scoop, scoop the dough and roll into balls, then roll in the cinnamon sugar. Place on prepared baking sheet about 2 1/2 inches apart (8 cookies per baking sheet).

step 7

Bake cookies for 10 to 12 minutes or until the edges begin to turn golden brown. The centers will look a little underdone but will continue to cook on the baking sheet once removed from the oven (my cookies were perfect at 11 minutes). Let cookies cool on baking sheet for 5 minutes then transfer to a wire rack to cool completely.