Cinnamon Sugar Cutouts

READY IN: 35mins
YIELD: 32 cookies




  • In a large bowl, whisk together flour, baking poweder, salt and cinnamon.
  • In another large bowl, with 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 just until combined.
  • Divide dough in half; form into two 3/4 inch thick disks. Wrap each in plastic. Refrigerate at least 1 hour.
  • Preheat oven to 325°F
  • 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.
  • Cut out shapes with lightly floured cookie cutters; if dough gets soft, chill 10 minutes.
  • Transfer cut-out shapes to a parchment-lined baking sheet. Re-roll scraps; cut more shapes. Repeat with remaining disk.
  • Bake cookies, decorating if desired, until edges are golden, 10 to 15 minutes, rotating sheets halfway through.
  • Cool cookies 1 minute on sheets, then transfer to wire racks to cool completely.
  • Cookies can be stored in an airtight container at room temperature up to one week.