Weigh or measure the sugar and set aside. Weigh or measure the flour, baking powder, baking soda, salt into a bowl and run a whisk through to blend. Take one orange and zest into a bowl to get one tablespoon. Cut the orange in half and juice the orange into a separate bowl. You should get more than enough juice for one tablespoon from one orange.
In a stand or handheld mixer, add the sugar and butter and blend on medium speed for at least 3 minutes. Stop the mixer and scrape down the sides and across the bottom and run the mixer for another 1 minute. Add the vanilla extract and egg and mix it till the egg is incorporated. Add the orange juice and orange zest and blend for a minute. Turn the mixture to low speed and gradually add the flour mixture and mix through. You might want to scrape down the sides. Finally, blend into the batter the cinnamon chips and chopped hazelnuts. Cover loosely and refrigerate for ½ hour.
Take the dough out of the refrigerator and let it sit for a couple of minutes. On a counter, a piece of parchment paper or what I use is a pastry mat and sprinkle flour on it. Take a handful of the cookie dough and flatten it out with your hand. Flour your rolling pin and roll out the dough to ¼ to ⅜ inches thick. Because it has nuts and the cinnamon chips, you want the cookies a little thicker. Taking your favorite cookie cutter and cut out your cookies. I add 12 shapes to a parchment-lined cookie pan. Preheat your oven to 350° and bake for 6-8 minutes. They will look underdone for soft sugar cookies. If you like yours with a little more structure, leave then in for an extra minute. Leave then on the cookie pan for a couple of minutes after baking before moving them to a cooling rack.