Cinnamon Sugar Cutouts

Directions

1. 1
   In a large bowl, whisk together flour, baking poweder, salt and cinnamon.
2. 2
   In another large bowl, with an electric mixer, beat butter and granulated sugar until light and fluffy. Beat in egg and vanilla.
3. 3
   With mixer on low speed, gradually add flour mixture; beat just until combined.
4. 4
   Divide dough in half; form into two 3/4 inch thick disks. Wrap each in plastic. Refrigerate at least 1 hour.
5. 5
   Preheat oven to 325°F
6. 6
   Place one disk between two sheets of lightly floured parchment paper; roll out to an 1/8 inch thickness, lightly dusting dough with flour as needed.
7. 7
   Cut out shapes with lightly floured cookie cutters; if dough gets soft, chill 10 minutes.
8. 8
   Transfer cut-out shapes to a parchment-lined baking sheet. Re-roll scraps; cut more shapes. Repeat with remaining disk.
9. 9
   Bake cookies, decorating if desired, until edges are golden, 10 to 15 minutes, rotating sheets halfway through.
10. 10
    Cool cookies 1 minute on sheets, then transfer to wire racks to cool completely.
11. 11
    Cookies can be stored in an airtight container at room temperature up to one week.