In a large mixing bowl, combine the Schmand, soft butter, and flour. Use your hands to knead the mixture into a smooth dough. If the dough is too soft, add more flour until you achieve the right consistency.

Once the dough is smooth, wrap it in plastic wrap and place it in the refrigerator for about an hour to firm up.

After one hour, take the dough out of the fridge and roll it out to a thickness of about 3-5 mm on a floured work surface. Use cookie cutters to cut out shapes.

Place the cut-out cookies on a baking sheet lined with parchment paper.

Bake the cookies in a preheated oven at 180°C (350°F) for 20-25 minutes, or until they turn lightly golden brown.

While the cookies are still warm, roll them in a mixture of sugar and cinnamon.

Allow the cookies to cool completely before storing them in a cookie jar.