1. Cream the butter and sugar together in a medium-large mixing bowl. Add the vanilla and cinnamon. Beat in the eggs, and then mix/knead in the flour until the mixture comes together into a soft dough.
2. Cover the dough with plastic and refrigerate at least 2 hours, or overnight, till cold.

3. Remove the dough from the fridge, knead to soften slightly, and roll out on a surface dusted with flour. Keep the dough from sticking by periodically lifting the dough to dust more flour underneath, and rotating the dough regularly. Roll the dough to about ¼-inch thickness.

4. Dip the sharp edge of your cookie cutters into the flour, and press into the dough, close together (being careful not to cut into other cookies) so that you get the most number of cookies from the dough that you can.

5. Lift the cookies onto parchment or wax paper lined cookie sheets. Collect the scraps of dough from between the cookies into a ball. Re-roll the dough and cut the cookie shapes, the same as before, until you have the dough used up.

6. Tip: When you get down to the last little bit, I usually just roll the rest of the dough into little balls and flatten them with a fork or my fingers, and then bake them like that.

7. Bake at 350 degrees F (or 170 degrees C) for 8-12 minutes or until just golden around the edges of some of the cookies. Cool on wire racks.

For the glaze:

1. Combine all ingredients in a bowl and mix until smooth. Dip the cookies, top side down, into the glaze, and gentle scrape away excess against the side of the bowl. Turn the cookies right side up and allow to dry before storing, about 2 hours.

2. Store in airtight containers or cookie tins.