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"While it rests, stir the remaining 2 teaspoons of cinnamon with the granulated sugar in a small bowl for the coating. Then use a cookie scoop to scoop a perfect mound of dough into your hand. Smooth it into a ball, then run it through the bowl of cinnamon and sugar to coat it. Repeat until you have a dozen coated balls of dough evenly spaced on each sheet tray. With the size of my scoop, 1.5 inches, I got 30 cookies from this recipe. Bake the first two trays for about 15 minutes, switching the trays from the top to bottom racks halfway through so that they bake evenly. Let them cool for a couple of minutes before transferring them to a rack to cool completely. Fill up the trays again with any remaining batter, spacing them evenly. Bake that batch and cool them as before. Seal the cookies in airtight containers once completely cooled and enjoy!"
<https://jeanieandluluskitchen.com/brown-butter-chai-cookies/>