In a stand mixer with the paddle attachment, beat flour, cold butter, sugar and salt at medium speed until crumbly. Add eggs and vanilla until a dough forms. Split the dough up, taking ⅔ of it and shaping it into a log. Wrap in plastic wrap and refrigerate.
Add food colouring to the remaining ⅓ dough and beat until the dough is brown. Roll brown dough to about ½ inch thickness. Wrap in plastic wrap and freeze for 15 minutes.
Using a small gingerbread man cutter, cut as many shapes as possible. Freeze shapes for 10-15 minutes
Stack the men together, forming a few large stacks and wrap in plastic wrap. Freeze for 45 minutes, until it is completely solid
Divide plain dough in thirds. Roll each piece into a long rope and wrap the ropes around the stacks. Roll the log in sprinkles and then wrap in plastic, refrigerating overnight.
Preheat oven to 350°F/180°C. Line baking sheet with paper and cut logs into ¼ inch slices. Place 2 inches apart on the baking sheets.
Bake for 10-12 minutes
Notes
This recipe is adapted from the Slice and Bake Matcha Cookies by Sarah Brunella for Bake from Scratch