Cinnamon Sugar Cutouts

• all-purpose flour, plus more↗2 cups

  plus more

• flour, for rolling↗
• baking powder↗1⁄2 teaspoon
• salt↗1⁄4 teaspoon
• ground cinnamon↗1⁄2 teaspoon
• unsalted butter, room temperature↗8 tablespoons
• granulated sugar↗1 cup
• large egg↗1
• pure vanilla extract↗1 teaspoon
• sanding sugar, and↗
• candy, such as red cinnamon dots, for decorating
• confectioners' sugar, for decorating (optional)↗

Step-by-step instructions

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.