Mix room temperature butter with sugar until smooth. Add salt, cinnamon, vanilla sugar, mix well.

Beat the egg into the dough and mix it well. Add the honey.

Mix the flour with baking powder and gradually add to the dough. It should not be too hard, preferably softer, so less flour can be added. Once the dough has been kneaded, leave the dough briefly in the cold (in the refrigerator or in the balcony).

Roll out the dough on a floured table in a sheet about 0.5 cm (or slightly thicker), squeeze out the molds of the desired shape and size. Bake at 165 degrees for about 15-20 minutes.

Add the lemon juice to the egg white and beat until foamy. Add sugar powder and mix together at maximum speed for a few minutes. The glue should be rather hard but of elastic consistency.

Dissolve cream of tartar in one teaspoon of water and add to the icing. Mix with silicone spatula for about 12 seconds.

Divide the glue into desired parts and mix in food colorings (quantity depends on color and intensity of paint).

Shape pictures of desired shape and size, sprinkle with sprinkles. Leave the finished cookies to dry.