1 cup unsalted butter, softened

3/4 cup sugar

1 egg

2 cups flour

1 teaspoon baking powder

1/4 teaspoon salt

1/4 teaspoon ground cinnamon

Colored sugar or sprinkles, optional

Beat butter and sugar in a large bowl with an electric mixer at medium speed until creamy.  Add egg; beat until fluffy.  Stir in flour, baking powder, salt and cinnamon until well blended.  Shape dough into disc; wrap tightly with plastic wrap.  Refrigerate about 2 hours or until firm.  Preheat the oven to 350°.  Roll a small portion of dough to 1/4-inch thickness on a lightly floured surface with a lightly floured rolling pin.  (Keep the remaining dough wrapped in the refrigerator).  

Cut out dough with 3-inch cookie cutters.  Decorate with colored sugar or sprinkles; place on ungreased cookie sheets.  Repeat with remaining dough.  Bake for 7 to 9 minutes until edges are lightly browned.  Cool on cookie sheets 1 minute, remove to wire racks to cool completely.