In a Small Mixing Bowl, combine the dry ingredients: finely crushed Graham Crackers, All-Purpose Flour, Baking Powder, Baking Soda and Salt.
In a Large Mixing Bowl, cream together Butter and Brown sugar with a Hand Mixer until light in color and fluffy.
To Creamed Butter, add Egg, Vanilla Extract and Cinnamon. Mix with Hand Mixer until Thoroughly combined.
Then Slowly add the dry ingredients to the creamed Butter mixture, mixing with the Hand Mixer until all is combined.
Remove from bowl and place on Plastic Wrap. Spread around with your fingers until it is almost 1/4 inch thick.
Cover with Plastic Wrap and roll with Rolling Pin until smooth and 1/4 inch thick.
Place on plate and stick in the refrigerator for at least 15 minutes.
Remove from refrigerator, uncover and stamp out Cookies with the Cookie Cutter, placing them on a Baking Sheet with Silicone Baking Mat.
Bake at 350°F for 10 minutes.
10. Remove and while still warm, use Cookie Cutter to stamp the cookies and remove the excess around the Cookie Cutter so the Cookies are all the same size. Place on a Cooling Rack to cool completely.