Preheat your oven to 375°

In a large bowl, combine cookie mix, flour, melted butter, egg, cinnamon and vanilla extract.

Form a soft dough ball. Cover and place in the refrigerator for about 30 minutes. Cold dough is easier to work with.

Place 3 TBSP Brach’s cinnamon imperials in a zip top bag and crush them with a rolling pin.

Spread flour onto your work surface. Pinch off a small ball of dough. Flatten the dough slightly and add about a dozen cinnamon chips and a dozen red hots. Roll them into the dough and knead it quickly in your hand to disperse the chips and candy.

Flatten the dough to 1/4 inch thickness. Use cookie cutter to cut out approximately 6 cookies.

Repeat process with remaining dough. I like working with the small amounts of dough to ensure plenty of chips and candy in each cookie.

Place cutout cookies 2 inches apart on a baking sheet lined with parchment paper or silicone baking mat.

Bake for 7-9 minutes, until edges are a nice golden brown.

Allow cookies to cool on baking sheet for 1 minute then place on cooling rack. Allow cookies to completely cool before icing.

Place frosting in a small bowl and microwave for 30 seconds.

Using a fork, drizzle frosting across cookies.

Sprinkle cookies with crushed candies.

Let decorated cookies sit out until frosting is set.

Store in an airtight container at room temperature.