In a small bowl, whisk together flour, baking powder and salt; set aside.
In a large bowl using an electric mixer on medium speed cream together butter and sugar for 3 minutes or until light and fluffy; beat in egg and vanilla.
Add flour mixture and mix on medium-low speed until completely incorporated.
Divide dough in half, pat into 2 discs about ¼-inch thick, wrap in plastic wrap and refrigerate for at least 1 hour.
Preheat to 350°F. Line 2 baking sheets with parchment paper; set aside.
Remove dough from refrigerator and let sit for 10 minutes. Roll out 1 disc of dough at a time between 2 pieces of parchment paper until ¼-inch thick. Cut out gingerbread shapes with cookie cutters and arrange about 2 inches apart on the prepared baking sheets.
Bake for 10-12 minutes or until cookies are golden brown on the bottom. Let the cookies cool on the baking sheets until firm enough to transfer to a wire rack; let cool completely.
Repeat process with remaining dough. Turn cookies upside down and decorate like reindeer.
Nutrition Information Per Serving
Calories: 105 (Calories from Fat: 45); Total Fat: 5g (Saturated Fat: 3g); Protein: 1g; Total Carbohydrates: 13g (Dietary Fiber: 0g; Sugars: 6g); Cholesterol: 20mg; Sodium: 31mg