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1
In a large bowl, whisk the flour, baking powder, salt, and cinnamon to combine.
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2
In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar until light and fluffy, 4 to 5 minutes. Add the egg and vanilla and mix to combine, scraping well after everything is incorporated.
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3
Add the flour mixture all at once (unless your mixer physically can't handle that), and pulse the mixer a few times to avoid a floury cloud from poofing up out of the mixing bowl. Mix on low speed just until the flour is incorporated, scraping down the bowl as necessary. Form the dough into a disc and wrap in plastic wrap. Chill for 1 hour.
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4
Preheat the oven to 350u00b0 F. Roll out the dough on a lightly floured surface to 1/2-inch thick. Cut the dough using your favorite cookie cutter and transfer to a parchment-lined baking sheet.
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5
Bake until the cookies are lightly golden around the edges, 10 to 12 minutes. For even baking, rotate the pan halfway through baking. Transfer the baked cookies to a cooling rack and cool completely before decorating or serving.
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6
If you're dipping the cookies in chocolate, melt your chocolate of choice over a double boiler or in the microwave in increments of 10-20 seconds until melted. Dip the cookies half in the chocolate, sprinkle with desired toppings, and lay on wax paper until cool.
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7
NOTE: To make chocolate sugar cookies, reduce the flour to 2 3/4 cups and add 1/2 cup cocoa powder. To make marbled cookies, make one batch of vanilla dough and one batch of chocolate dough and mix to desired ratio.
