Preheat the oven to 350℉. Line two large baking sheets with parchment paper or a silicone baking mat. Set aside
Melt the butter in a medium sized saucepan over medium heat. Once melted keep cooking, stirring frequently, until the butter starts to sizzle and foam, at which point it will start to brown. Once the butter has reached a caramel brown color, remove from the heat and let it cool in the pan for 5 minutes.
To a large bowl add the granulated sugar and orange zest. Using your fingers, rub the zest and granulated sugar together for about 30 seconds. This is to release the oils in the zest, strengthening the orange flavor. Add the brown sugar and slightly cooled brown butter and whisk until combined. Scrape down the bowl as needed, and add the eggs, rosewater, and vanilla extract. Mix until combined .
Add in the flour, baking soda, baking powder, poppy seeds, and salt, and fold the mixture together using a rubber spatula until just combined. It may take a minute to come together, but it will.
Scoop the dough into balls, roughly 2 Tablespoons in size. Place the cookie dough balls on the prepared baking sheets, about 2 inches apart. Bake for 10-11 minutes or until browned slightly on the edges and bottom. Remove from the oven and let the cookies cool on the baking sheet for about 5-10 minutes, before transferring to a wire cooling rack to cool completely. These cookies are great warm, but just as good cooled down!
Cookies stay fresh for about 5 days in an airtight container at room temperature.
