1-Melt ½ cup plus 1 tablespoon of salted butter in a saucepan over medium heat, stirring occasionally until it bubbles, crackles, and turns a deep golden color with dense foam on top. Transfer to a bowl and chill in the freezer for 15-20 minutes until firm but spreadable.

2-In a medium bowl, whisk together 1 ¼ cups all-purpose flour, ½ teaspoon baking powder, ¼ teaspoon baking soda, ¼ teaspoon salt, and ⅛ teaspoon ground nutmeg.

3-Mix the cooled browned butter with ½ cup packed light brown sugar, ⅓ cup granulated sugar, 1 teaspoon vanilla extract, and ½ teaspoon lemon juice until combined and slightly thickened.

4-Add 1 large egg and mix until smooth and creamy.

5-Fold in the dry ingredients from the previous step until evenly incorporated.

6-Cover the dough and refrigerate for 20 minutes to hydrate the flour (this is optional and leads to slightly thicker cookies if skipped).

7-In a small bowl, combine 3 tablespoons granulated sugar and 1 ¼ teaspoons ground cinnamon to make the coating.

8-Scoop the dough using a trigger-release ice cream scoop, roll into smooth balls, then roll them twice in the cinnamon sugar mixture to coat heavily and evenly. Press gently to secure the coating.

9-Place the dough balls on parchment-lined baking sheets, spaced 2 to 3 inches apart.

10-Bake at 350°F for 9-11 minutes until lightly golden and soft in the center.

11-Let the cookies cool on the baking sheet for 1 minute, then transfer to a wire rack to cool completely.