In a bowl mix butter, powdered sugar, egg , salt and vanilla thoroughly in a bowl until combined (about 2 minutes on medium in a stand mixer)

Stir in the flour and optional spices and mix until well combined but not over mixed.

Divide dough in half, form each half into two rectangles about 1/2 an inch thick and wrap in plastic. Chill the dough in the refrigerator for about a half hour.

Pre-heat your oven to 350 degrees and line a cookie sheet with parchment paper

Spread a thin layer of flour on your counter and put one disk of cookie dough on it ( leave the other disk in the refrigerator until you are ready to use it) Roll out your dough with a floured rolling pin to about 1/8 inch thick.

Dip your cookie cutter in flour and cut out your shapes. Use a thin metal spatula ( dusted with flour) to lift the cookies off the counter and place them onto the parchment lined cookie sheet.

Bake the cookies for 10-12 (depending on the size of your cookies) until they are just very slightly tan around the edges.

Let them cool to room temperature before you frost them.

You can re-roll the scraps of the cookie dough that are left over after cutting out your cookies. Just gather the scraps, form them into a disk, wrap in plastic and refrigerate for a half hour before rolling)