In a medium saucepan over medium heat, melt the butter. Continue cooking, stirring frequently, until the butter foams and turns golden brown with small brown specks at the bottom and a nutty aroma. Remove from heat immediately and pour into a mixing bowl. Let cool for 15–20 minutes.
In a separate bowl, whisk together the flour, baking soda, cream of tartar, salt, and cinnamon.
Once the brown butter has cooled, whisk in the Mountain Ridge Honey and brown sugar until smooth. Add the egg, egg yolk, and vanilla extract, mixing until fully combined.
Gradually fold the dry ingredients into the wet ingredients until just combined. Cover and chill the dough for at least 30 minutes.
Preheat oven to 350°F and line a baking sheet with parchment paper. In a small bowl, combine the granulated sugar and cinnamon for rolling.
Scoop dough into 2-tablespoon portions and roll into balls. Roll each ball generously in the cinnamon sugar mixture and place 2 inches apart on the prepared baking sheet.
Bake for 9–11 minutes, until the edges are set and the centers are still slightly soft. Let cool on the baking sheet for 5 minutes before transferring to a wire rack.
Store in an airtight container at room temperature for up to 4 days.
