• In a medium bowl, whisk together the flour, baking powder, salt and cinnamon.
• In a large bowl, cream the butter and sugar until light and fluffy. Beat in the egg, scraping the sides of the bowl to make sure it's incorporated. Mix in the vanilla extract and honey.
• Gradually add the flour mixture by thirds, mixing on low speed until just combined. Divide the dough in half and flatten into two discs. Wrap the discs tightly in plastic wrap and chill in the refrigerator for 1-2 hours. If you chill for any longer you'll need to let the dough warm up some before you can roll it out.
• Line several baking sheets with parchment paper or silicone baking mats. This recipe yields about 8 dozen cookies, so you might need to reuse baking sheets. Let warm pans return to room temperature before reusing them. (See recipe notes.)
• Once the dough is finished chilling, take out one disc and roll it out about 1/8-inch thick on a lightly floured surface. Cut out animal shapes using floured cookie cutters. If you use the cookie cutters that I recommend, then you can fit 20 cookies on each baking sheet (lined with parchment paper or a silicone baking mat). Use a lightly floured spatula to transfer them to the pan. (See recipe notes.) Re-roll the scraps. Then repeat with the second disc.
• Chill each sheet of cookies for about 30 minutes before baking. I usually wait for the first half hour to pass before preheating the oven to 350°F (176°C).
• Bake for 6-9 minutes, or until the edges are lightly browned. If you want crunchier cookies, bake them at the longer end of the range. The middles will be soft and the edges will have a slight crunch. Let the cookies rest on the pan for 5 minutes before transferring to a wire cooling rack.
• Let the cookies cool completely before frosting them (if you decide to frost them). Store in an airtight container.

Making the Funfetti Cake Batter Dip

• In a large bowl, cream the Crisco, powdered sugar and 2 tbsp of milk until light and fluffy. Add more milk, 1 tbsp at a time until you've reached your desired consistency. You want it to be thick and creamy. Mix in the cake batter extract, and then stir in the sprinkles. Store in the refrigerator. But best enjoyed at room temperature.

Frosting the Animal Cracker Cookies

• Cream together the butter, powdered sugar, milk, vanilla and food coloring. The frosting will be thick and a little liquidy.
• Dip the bottom half of the cooled cookies in the frosting and use an offset spatula to smooth it if necessary. Wait about 10-20 seconds before either dipping the frosted cookie in the sprinkles or using your fingers to sprinkle them on. Lay the cookies frosting side up on a baking sheet or wax paper until they set. (It could take a couple of hours depending on how thick the coating of frosting is.) To speed up the process put the baking sheet in the freezer. Store in an airtight container and enjoy!