Cinnamon, lemon zest, black pepper (really!) and a tangy lemon glaze give these cutouts a fresh, modern flavor.
In a medium bowl, whisk the flour, cinnamon, baking powder, salt, and pepper. In a large bowl, using an electric mixer (or in a stand mixer fitted with the paddle attachment), beat the butter and 1 cup granulated sugar on medium speed until smooth, about 2 minutes. Add 1 egg, the cream, and lemon zest. Beat until just blended. Add the dry ingredients. Beat on low speed until just blended. Divide the dough in half. Form each half into a square. Wrap the squares separately in plastic and place on a baking sheet. Refrigerate until firm, about 2 hours.
Arrange racks in the top and bottom thirds of the oven; preheat to 375°. Line 2 baking sheets with parchment paper. Unwrap 1 square of dough. On a work surface lightly dusted with confectioners’ sugar, roll out the dough to 1/4 inch thick. Cut out cookies with a star-shaped cutter. Using a pastry brush, brush off any excess confectioners’ sugar.