In a large bowl, cream butter and sugar until light and fluffy. Beat in the egg, then sour cream and vanilla. In another bowl, mix the flour, baking powder, baking soda, salt and cinnamon; gradually beat into creamed mixture.
Divide dough into three portions. Shape each into a disk; wrap in plastic. Refrigerate for 30 minutes or until easy to handle.
On a lightly floured surface, roll each portion of dough to 1/4-in. thickness. Cut with a floured 3-in. cookie cutter. Place 2 in. apart on greased baking sheets.
Bake at 350° for 10-12 minutes or until light browned. Remove to wire racks to cool completely.
In a small bowl, mix the confectioners' sugar, vanilla, salt and enough cream to reach desired consistency. If desired, tint with food coloring. Decorate cookies as desired.
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