Instructions

1. Preheat oven to 350 degrees. Line cookie sheet with parchement paper sling

2. In stand mixer fitted with paddle, beat the butter and sugar until combined. Add the egg, honey, vanilla extract, salt, baking soda, and cinnamon and mix on medium speed until combined.

3. Add the flour, and mix on medium speed until combined.

4. Place the dough into a freezer bag and shape it into a disk. Refrigerate for 20 minutes.

5. Remove dough from refrigerator. Take the dough out of the bag and place it onto a parchment paper lined chopping board. Place a second sheet of parchment paper on top of the dough.

6. Roll out dough between the sheets of parchment paper until it’s around ¼” thick.

7. Use miniature cookie cutters to cut out your cookies into your preferred shapes. Place the cookies 1 inch apart on lined cookie sheet, then bake for 6 minutes. Remove from oven and let cool.

8. Melt your candy melts according to the package instructions. Dip the cooled cookies into the melted candy and place back on parchment paper lined cookie sheet. Alternate cookies, one pink one white, until all cookies are coated.

9. Sprinkle the cookies with rainbow sprinkles while canding coating is still wet.

10. Place the cookie sheet of cookies into refrigerator for about 30 minutes, until candy coating is hard. Enjoy.