• In large bowl beat butter, cream cheese and sugar until pale. Mix in vanilla.
• In a separate bowl, whisk together flour, cinnamon and salt. Stir dry ingredients into butter mixture in 3 additions. Divide in half; shape into discs. Wrap and refrigerate approximately 30 minutes.
• Between parchment or waxed paper, roll out each disc to 1/8 thickness. Using floured cookie cutters (any shape you want), cut out shapes, re-rolling scraps. Place 1 inch apart, on parchment lined baking sheets.
• Bake in top and bottom thirds of 350 F oven, switching and rotating pans halfway through until golden, 8-10 minutes. Remove from plan to rack; let cool completely.

Glaze

• Using your electric mixer, beat milk with cream cheese. Add in sugar, beating until smooth. Divide glaze among 3-4 bowls (or however many colours you are using). Tint each bowl the colour of choice. Paint cookies with glaze.
• Let dry on a rack. Add sprinkles if you wish. Let glaze harden completely before storing in container.

Icing

• In a bowl stir together icing sugar, water and corn syrup. Whisk in one tbsp of water at a time mixing well. The icing consistency should be quite thick but still fall off the whisk when lifted. If too thick add a little more water until it gets to the right consistency. You do not want it runny.
• Add food colouring and mix well. Using a piping bag with a small tip or Ziplock with corner cut off decorate your cookies. Let dry on a rack until set.