Cinnamon Sugar Cookies

Instructions

1. Make the dough: In a large bowl, whisk together flour, baking powder, salt and cinnamon. Set aside. In another large bowl, using an electric mixer, beat butter and granulated sugar until light and fluffy. Beat in egg and vanilla. With mixer on low speed, gradually add flour mixture; beat until combined. Divide dough in half; form into two ¾ inch-thick disks. Wrap each in plastic; refrigerate until firm, at least 1 hour.
2. Roll out: Place one disk between two sheets of floured parchment paper; roll out to an ⅛ inch thickness, lightly dusting dough with flour as needed. Cut out shapes with cookie cutters. If the dough gets soft, chill for 10 minutes. Using a metal spatula with a thin blade, transfer cut-out shapes to a parchment lined baking sheet. Re-roll the scraps; cut more shapes. Repeat with the remaining disk.
3. Bake: Preheat the oven to 325°F. Line a baking sheet with parchment paper; bake until the edges are golden, 10 to 15 minutes, rotating sheets halfway through. Cool the cookies for 1 minute on the baking sheets, and transfer to wire racks to cool completely. Store in an airtight container at room temperature up to 1 week. Or freeze for up to one month.