Servings: 8 dozen (1-inch) or 2 dozen (3-inch) heart-shaped cookies

1 cup butter, room temperature 1 cup butter, room temperature
1 cup icing sugar 1 cup icing sugar
1 tablespoon pure vanilla 1 tablespoon pure vanilla
2 cups all-purpose flour 2 cups all-purpose flour
2 tablespoons ground cinnamon 2 tablespoons ground cinnamon
1 teaspoon baking powder 1 teaspoon baking powder
1 teaspoon crushed red pepper flakes 1 teaspoon crushed red pepper flakes

Preheat the oven to 350°F.
In a stand mixer fitted with a paddle attachment, cream the butter and icing sugar until light and fluffy. Scrape down the sides of the bowl.
Add the vanilla and beat again. Scrape down the sides of the bowl.
Add the flour, cinnamon, baking powder, and pepper flakes. With the mixer running on low speed, beat to combine.
On a lightly floured work surface, use a rolling pin to roll the dough to ¼ inch think. Use your heart-shaped cutter to cut out the cookies. Carefully transfer the cookies to the prepared trays and place them about ½ inch apart.
Bake for 8 to 10 minute, or until they are a light golden brown around the edges.
Remove the hearts from the oven and transfer them to a wire rack to cool completely.