You are a hero Mike!

I've added birthday cookies to the birthday parties for my kids. Nicholas wanted a capybara cake and I decided to try my hand at capybara cookies. I found a cookie cutter online but the shipping was going to cost four times the amount of the cutter. I don't know anything about 3D printing - but my brother does! I texted him and asked if he thought it was possible to make a cutter... several days later, my mom called and said she had the cutter! I decided cinnamon cookies with cream cheese frosting filling sounded perfect for these little brown critters. The cutter was great, the critter was complicated. I ended up making about 16 capybaras and then the rest something simple and easier to cut and use up all my dough. Rolling out that dough gave my abs a workout! Oof! The frosting made more than enough so some is saved in the fridge for some cinnamon rolls in the coming weeks. My chocoholic nephew plowed through three of these cookies and some cake! It's fair to say these cookies are great. Something different and worthwhile. Nicholas promised me he'd try one - has he? Wow no... eat baked goods? Why would you do that?

Perfect Cinnamon Cut-Out Sugar Cookies
Ingredients
3 cups all-purpose flour
2 teaspoons aluminum free baking powder
1 ½ teaspoons ground cinnamon
¼ teaspoon ground nutmeg
1 cup unsalted butter, room temperature
½ teaspoon salt
1 cup granulated sugar
1 large egg
2 teaspoons pure vanilla extract

In a medium bowl, combine flour, baking powder, cinnamon and nutmeg with a whisk. Set aside.
Using a hand mixer or a stand mixer fitted with the paddle attachment, beat the butter and salt on medium speed until combined, about 1 minute. Add in sugar and beat until smooth, about 1-½ minutes. Beat in egg and vanilla and mix until well combined, about 1 minute. Scrape up and down the sides of the bowl.
With the mixer on low, add the flour mixture a little at a time, occasionally stopping to scrape your bowl. The dough should form a ball around the paddle when the mixing is finished. The dough should be soft, but not sticky.
Wrap the dough ball in plastic wrap and press into a 1 inch thick disc. Chill for a minimum of 30 minutes before rolling and up to seven days.
Preheat the oven to 375°. Prepare baking sheets with silicone baking mats or parchment paper.
On lightly floured surface, roll the dough to about a ¼ inch thickness, use additional flour as needed to prevent sticking. Cut into shapes with cookie cutters. Re-roll the remaining dough and continue cutting until all is used.
Arrange cookies on baking sheets about 1 inch apart.
Bake one sheet at a time in the middle of the oven, about 7-8 minutes, until puffy. Allow the cookies to rest for 2 minutes on the pan and then transfer to a wire rack to cool completely.

Homemade Cream Cheese Frosting
8 ounces cream cheese softened
1/2 cup salted butter softened
4 cups powdered sugar
2 teaspoons vanilla extract

Beat the cream cheese and butter together until smooth using a hand mixer or a stand mixer.
8 ounces cream cheese,½ cup salted butter
Add the powdered sugar and vanilla extract and beat again until creamy and smooth.
4 cups powdered sugar,2 teaspoons vanilla extract