Put all the ingredients for the dough in a bowl and process into a smooth dough. Wrap the dough in aluminum foil and let it rest for 12 hours in the refrigerator. Cut smaller portions from the dough and knead again.
Preheat the oven to 180 ° C.
Then roll out the dough approx. 1 cm thick and cut out with different shapes. Place the cookies on a baking sheet lined with baking paper and bake at 180 ° C for about 15-20 minutes. Let the cookies cool down.
Do not use the entire amount of powdered sugar and cocoa straight away for the icing, but rather several servings of 5 tablespoons of powdered sugar / 2 teaspoons of cocoa until the total amount is used up. Otherwise the cast will harden before it can be processed.
Mix 5 tablespoons of powdered sugar with a little water to create a glaze and brush the cookies with it. For a brown glaze, mix the powdered sugar with 2 teaspoons of cocoa and a little water to form a smooth glaze. Decorate with the sprinkles and let dry.
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