Frosted Animal Cookies

For the cookies

In a stand up mixer, using the paddle, cream together the butter, sugar, and honey until light and fluffy.

In a separate bowl, whisk the vanilla and egg.

Add the egg mixture to the butter and mix until well combined.

In a separate bowl, add the flour, baking powder, cinnamon, salt and mix until combined.

Add the dried ingredients to the wet ingredients, half at a time and beat until combined and the dough comes together. If it’s a little sticky, add more flour as needed, tablespoon at a time. The dough should not be overly sticky.

Generously flour a work surface.

Divide dough in half and flatten each half into a disk. Cover with clear wrap and refrigerate for 15 minutes.

Remove 1 disk from refrigerator, roll out the dough to 1/4 inch thickness ) dust with flour to prevent from sticking).

Using cookie cutters, cut the cookies.

Transfer the cookies to a parchment lined baking sheet (leave approximately 1/2 inch to an inch space between cookies) and freeze for 15 to 20 minutes until firm.

Repeat with the remaining disk of dough and any scraps you have left over from first disk.

Preheat oven to 350° F then bake on middle rack of the oven for 9 minutes or until lightly golden brown.

Cool on the baking sheet 10 minutes then transfer to wire racks until completely cooled.

For the white glaze

In a bowl combine the sifted powdered sugar, vanilla and water. Whisk until completely incorporated without any lumps.

Dunk the tops of the cookies into the glaze, allow the excess to drip off or lightly shake excess off.

Transfer to a wire rack and decorate with sprinkles if desired. 

Note: Glaze 3 to 4 cookies at a time, decorate with sprinkles before glazing more. The glaze dries fast and the sprinkles adhere better when applied to wet glaze.

For the pink glaze

Using the leftover white glaze add the 1/8 tsp beet powder to make the pink glaze or use less and add a little at a time until you achieve the color you desire.