Measure out your flour and add cinnamon. Mix to combine and set aside.
Measure out your sugar into a large bowl, or the bowl of your stand mixer.
Zest about ½ a teaspoon of orange zest into the sugar.
Add your butter to the sugar and zest and mix on medium-low for about 2-3 minutes.
Add in your egg and extracts and mix until well combined.
Add your flour mixture in and mix on low until dough just comes together.
Gather the dough and place it onto a piece of plastic cling wrap. Press out into a disc shape and wrap in the plastic wrap completely.
Place your dough in the refrigerator to chill for a minimum of 2 hours to overnight.
When ready to bake your cookies, preheat your oven to 350°F and line a baking sheet with parchment.
Flour your work surface. Let your dough sit out for about 5 minutes and the roll out to somewhere between ⅛" for thin cookies and ¼" for thicker cookies.
Use cookie cutters to cut out your cookies, transferring to the baking sheet. Any scraps can be pushed together and rolled out to repeat.If decorating with icing cookies are ready to bake. If decorating with sprinkles, place sprinkles on pre-baking. Bake your cookies on the center rack of your oven for 10-12 minutes. The edges will be a light golden color. Remove from oven and transfer to a cooling rack.
Allow cookies to cool before icing with buttercream or royal icing. Store in an airtight container. Cookies are freshest for about 3-5 days after baking. Enjoy!
