• Preheat oven to 350 degrees F.
• I use perforated baking mats on my cookie sheets for even baking and perfect shapes every time! If you're going to use parchment paper, I highly suggest Reynold's cookie baking sheets which curb any cookie growth.
• Cream butter and sugar until smooth, about 2 minutes. No need to excessively cream as it can lead to cookie spread.
• Beat in cinnamon spice emulsion and egg.
• In a separate bowl, combine baking powder, salt, flour and cinnamon. Add to wet ingredient mixing bowl a little at a time.
• Mix until thoroughly blended.
• Chilling the dough is not necessary! Although, you're welcome to chill your dough if you prefer. You'll achieve perfect designs regardless of whether you chill this dough or not.

If using a wooden cookie stamp:

• I usually divide the dough into 3 chunks and roll out each onto a floured surface and cut. I make our cookies 1/4" thick and use my Joseph Joseph rolling pin which does the measuring for me – genius!
• I dip my stamp in loose flour and tap off the excess. I re-flour my stamp after every 2-3 cookies.
• Use wooden stamp to gently press down into the dough to create the design.
• Use a round cookie cutter to cut the dough and place on parchment-lined cookie sheet.
• Bake at 350 degrees for 7-8 minutes.
• Cool cookies on cookie sheet until firm enough to transfer to cooling rack.

If using a metal cookie stamp:

• Roll dough into balls slightly larger than golf ball size.
• Roll dough balls in granulated sugar. Dip stamp in sugar.
• Using cookie stamp, center over ball and push down hard. Dough will squeeze out around stamp. Slowly lift/remove stamp.
• If dough sticks to stamp, use a lip of the dough to carefully peel the cookie dough off the stamp and place on cookie sheet.
• Trim any excess dough around the stamped design, using a circle cookie cutter or pen blade for baking.
• Bake at 350 for 12-13 minutes.
• Cool cookies on cookie sheet until firm enough to transfer to cooling rack.