In a medium bowl whisk together the flour, corn starch, cinnamon and salt.
In a medium bowl beat the sugars and the butter until creamy about 2 minutes, add the egg, beat well, add the flour mixture and mix with a fork or if you have a stand mixer using the flat beaters mix on low until almost combined.
Empty onto a lightly floured flat surface and gently knead to form a dough. Wrap the dough in plastic wrap and refrigerate for 30-60 minutes.
Pre-heat oven to 350F (180C). Line 2 cookie sheets with parchment paper.
Roll the dough into approximately ¼ inch (½ cm) thickness and cut out with cookie cutters.
Place on the prepared baking sheets and bake for approximately 13-15 minutes. The cookies should be lightly golden around the edges and set in the middle. They'll continue to harden as they cool. Remove from oven let cool on baking sheet 10 minutes then move to a wire rack to cool completely. Sprinkle with powdered sugar before serving. If you wish to sprinkle with granulated sugar or Demerara sugar then sprinkle the cookies while still warm, then cool completely before serving. Enjoy!
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Notes
Store the baked cookies in an airtight container at room temperature for up to a week.To freeze baked cookies, cool completely then store in a freezer safe bag or container for up to 3 months. Thaw and enjoy.