Sour Cream Sugar Cookies

3 c. flour
1 1/4 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. cinnamon
1/8 tsp. salt
1 1/2 c. sugar
1/2 c. butter, at room temperature
1 c. sour cream
1 large egg
2 tsp. vanilla

1.  In a medium-size bowl, combine the flour, baking powder, baking soda, cinnamon, and salt.  In a large bowl, with an electric mixer on Medium, cream the granulated sugar and butter, beating until fluffy, scraping side of bowl often.
2.  Add the sour cream, egg, and the 2 teaspoons vanilla, beating well.  Using a wooden spoon, stir in the flour mixture just until flour disappears.  Divide the dough into 3 equal pieces.  Wrap each piece of dough in plastic wrap.  refrigerate for 1 hour or until thoroughly chilled and easy to handle.
3.  Preheat the oven to 375 degrees.  On a lightly floured surface, roll out 1 piece of dough to 1/4 inch thickness and cut into shapes with cookie cutters.
With a spatula, transfer the cookies to ungreased cookie sheets, placing them 2 inches apart.  Bake for 8 to 10 minutes or until the edges are firm and bottoms are lightly browned.  remove cookies and cool on wire racks.  Repeat with remaining dough.