Mix the zest along with sugar and rub in until aromatic.
Add this to the butter and using a hand mixer blend until creamy and smooth. Beat it down further with eggs and spices along with vanilla until well blended.
Slowly add the flour to this butter-sugar mixture, making sure to beat it softly. It is better to use a rubber spatula at this point to mix it well.
The soft will be v soft and smooth. Divide the dough into two and wrap them in a plastic wrap. Refrigerate them for at least 2 hours.
While Dorie's says to use wax paper to roll out the dough, I use the following method which works v well for me. I sprinkle powdered sugar on the board and roll the dough on it. It helps a lot and does not stick that much. Roll to the desired thinness.
Cut out shapes of your choice with the help of cookie cutters.
Place them in Baking Sheets lined with parchment paper. This batch easily makes approx 40-50 cookies.
Bake them in a preheated 350F oven for about 9-15 min depending on the level of softness/crispiness required. The cookies will not color much. Once out from the oven, rest them for 2 min and sprinkle them with cinnamon sugar.
You can simply leave them as it is, or use icing/colored sugar to further decorate them.