In a large bowl. whisk together the 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 3/4 inch thick disks. wrap each in plastic and refrigerate each until firm, at least 1 hour.

Place one disk between two sheets of floured parchment and roll out to 1/8 inch thickness, lightly dusting dough with flour as needed.

Cut out shapes with cookie cutters. if dough egts soft, chill 10 minutes and continue. re-roll scraps and repeat till all the dough is used up.

Preheat oven to 325 degrees F. line baking sheets with parchment. bake until edges are golden, 10 to 15 minutes, rotating sheets halfway through.

Cool cookies 1 minute on sheets, and transfer to wire racks to cool completely. store in airtight containers at room temperature upto 1 week.

Decorate cookies before serving.

Tip* transfer cut out shapes to parchment lined baking sheets and place in freezer. once frozen solid, transfer to a resealable plastic bag (ziploc) and freeze upto one month.