Ingredients
For the cookies:
- ½ cup and 1 tbsp butter, at room temperature
- ¼ cup white sugar
- 2 tbsp honey
- ½ tsp kosher salt
- 1 large egg
- 1 tsp vanilla extract
- 1 cup all purpose flour
- 1 cup whole wheat flour
- 1 tsp baking powder
- ½ tsp ground cinnamon
For the sprinkle icing:
- ½ cup butter, at room temperature
- ¼ cup vegetable shortening
- ¼ cup cream cheese, at room temperature
- 1 tbsp vanilla extract
- ¼ tsp salt
- 1 ¼ cup powdered sugar
- 3 tbsp confetti sprinkles
Directions
- To make the cookies, add the butter, sugar, honey, and salt to a large bowl. Using a hand mixer or stand mixer (with the paddle attachment), mix until creamy. Then add the egg and vanilla extract and mix again until light and fluffy.
- To a medium bowl, add the all-purpose flour, whole wheat flour, baking powder, and cinnamon, then whisk together.
- Add the dry ingredients to the butter mixture and mix well to form the dough.
- Divide the dough into 2 equal pieces and flatten each piece into a round disc. Wrap each disc with plastic wrap and refrigerate for a minimum of 30 minutes.
- Preheat the oven to 350 degrees Fahrenheit and line 2 baking sheets with parchment paper.
- Remove one disc of dough from the fridge. Place it on a lightly floured surface and roll it out until it is ¼ inch thick. Using a mini cookie cutter (in the shape of animals or any other style) cut the dough. Repeat with the second disc of dough.
- Place the cookies on the prepared baking sheets, slightly spacing them apart. Bake for 10-12 minutes or until lightly browned around the edges. Cool on the baking sheet.
- To make the icing, add the butter, shortening, and cream cheese to a large bowl. Using a stand mixer (with the paddle attachment) or hand mixer, mix until light and fluffy. Then add the vanilla, and salt, and mix.
- Then add the powdered sugar and mix on low until creamy and smooth. Add the sprinkles and delicately mix with a spoon.
- Serve the cookies with the icing for dipping.