Using electric beaters, beat butter for 1-2 minutes on medium speed.
Slowly add the sugar, scraping down the sides of the bowl as needed.
Beat in the egg, then the vanilla extract until thoroughly combined.
In a separate bowl, combine the flour, baking powder, salt and 
cinnamon.

On low speed, add half the dry ingredients to the butter mixture 
and beat well.Add the other half and keep beating until well-combined and 
a smooth dough forms.

Wrap the dough in plastic wrap and refrigerate for 30 minutes 
at least 3 hours or overnight.

When ready to bake, preheat oven to 175 C.
Line 2 baking/cookie trays with non-stick baking paper.
Roll the dough out onto a lightly floured surface, around 3-5mm thick.
If the dough is too soft, return to the refrigerator for 30 minutes.
Cut out desired animal shapes using cookie cutters.
Transfer the cut-outs to the trays, 2-3cm apart.
Dough scraps can be gathered, kneaded and re-rolled again to make more cut-outs.
Bake the cookies for 8-12 minutes, until the edges turn golden brown.
Remove from oven and cool cookies on a wire rack.