Mini Animal Cracker Cookies

Whisk the flour, cinnamon, baking powder, and salt together in a medium bowl. Set aside.

In a large bowl using a handheld or a stand mixer fitted with a paddle attachment, beat the butter and sugar together on high speed until completely smooth and creamy, about 2 minutes. Add the egg, and vanilla and beat on high speed until combined, about 1 minute.

Add the dry ingredients to the wet ingredients and mix on low until combined. Dough will be a bit soft. If the dough seems too soft and sticky for rolling, add 1 more Tablespoon of flour.

Divide the dough into 2 equal parts. Place each portion onto a piece of lightly floured parchment paper or a lightly floured silicone baking mat. With a lightly floured rolling pin, roll the dough out to about 1/4-inch thickness.

Lightly dust one of the rolled-out doughs with flour. Place a piece of parchment on top. Place the 2nd rolled-out dough on top. Cover with plastic wrap or aluminum foil, then refrigerate for at least 1-2 hours and up to 2 days.

Once chilled, preheat oven to 350°F (177°C). Line 2 large baking sheets with parchment paper or silicone baking mats. Carefully remove the top dough piece from the refrigerator.

Using cookie cutters, cut the dough into shapes. Re-roll the remaining dough and continue cutting until all is used.

Arrange cookies on baking sheets 1-2 inches apart. Bake for 9-10 minutes, until lightly browned around the edges. Rotate the baking sheet halfway through bake time. Allow cookies to cool on the baking sheet for 5 minutes then transfer to a wire rack to cool completely before decorating.

Prepare royal icing or easy cookie icing. Feel free to tint the royal icing or cookie icing pink or any color you desire.

Dip the cooled cookies into the icing, and top with sprinkles. No need to cover the decorated cookies as you wait for the icing to set.