Place unsalted butter in a saucepan over medium heat. Cook, stirring occasionally, until the butter turns foamy and is a deep golden brown color. Cool.
Place the cooled butter in the bowl of a stand mixer fitted with paddle attachment. Add granulated sugar, then beat until well mixed. Add eggs, one at a time, beating after each addition, then add vanilla extract.
Add cake flour, baking powder, ground cinnamon, and a pinch of Kosher salt. Beat on low speed until thoroughly mixed. Cover with plastic wrap, then transfer the cookie dough to a fridge and chill.
Place powdered sugar in a small bowl. Preheat an oven, then line two baking sheets with parchment paper. Place on the prepared baking sheet, then repeat with remaining cookie dough.
Transfer to a preheated oven and cook until the cookies have puffed up. Cool on trays for 10 minutes, then transfer to a wire rack to cool completely.