PREPARATION:

1. Beat butter and sugar in large bowl with electric mixer at medium speed until creamy. Add egg; beat until fluffy.
2. Stir in flour, baking powder, salt and cinnamon until well blended. Form dough into ball; wrap in plastic wrap and flatten. Refrigerate about 2 hours or until firm.
3. Preheat oven to 350°F. Roll out dough, small portion at a time, to 1/4-inch thickness on lightly floured surface with lightly floured rolling pin. (Keep remaining dough wrapped in refrigerator.)
4. Cut out dough with 3-inch cookie cutters. Sprinkle with colored sprinkles or sugars, if desired. Transfer to ungreased cookie sheets.
5. Bake 7 to 9 minutes until edges are lightly browned. Let cookies stand on cookie sheets 1 minute; transfer to wire racks to cool completely. Store in airtight container.