Biscoff Butter Linzer Cookies

Sift together the flours, baking powder, cinnamon, and salt; set aside. In bowl of a stand mixer, fitted with a paddle attachment, cream the butter and sugar until light, about 2-3 minutes. Add vanilla and the egg, mix until combined. Add the dry ingredients in 3 steps and beat just until combined; flatten and wrap the dough in kitchen plastic and refrigerate for 30 minutes. Once the dough has chilled, allow it to sit at room temperature for 5-10 minutes. Preheat the oven to 320 F. Separate the dough into 2 parts; roll in between 2 parchment papers or silicone baking mats to 1/4" thickness. Cut your desired shapes with linzer cookie cutters (or any round, heart, or flower small and large coordinating cookie cutters). Bake on middle rack for 15-18 minutes until the edges are set. Cool to room temperature before filling with biscoff butter. Dust the tops of cookies with powdered sugar before serving.