Preheat Oven to 350 and set up baking sheets with parchment paper
Add butter to a small saucepan on medium and continuously stir with a rubber spatula. Do this until melted and milk deposits seperate and the butter turns amber. Take off the heat and cool for at least 15 minutes. It needs to be completely cooled to room temperature before adding to wet ingredients.
In a separate bowl mix together all the dry ingredients (flour, cream of tartar, cornstarch, baking soda, baking powder, and salt).
In another bowl mix together the browned butter and sugar. Add in vanilla and eggs then add in the dry ingredients. Mix will feel very soft. Pop into the fridge for 30 minutes.
In another bowl mix together the 1/4 cup of white sugar with cinnamon to roll the cookies in. Use a cupcake style scoop to scoop out the cookies if you are doing the jumbo cookies. Use a regular scoop for smaller cookies. Once scooped, roll in your hands and roll in the cinnamon sugar mixture. Then place onto baking tray.
Place up to 6 jumbo cookie balls on a sheet at a time. Bake for 12-14 minutes
Allow to cool on the pan and then move to a cooling rack.