In a large bowl, using an electric hand blender, combine butter and egg. Add dry organic snickerdoodle mix and flour, then mix until a dough forms. Wrap dough in plastic and chill 15 minutes, or until firm.
To make the frosting, blend together butter and yogurt. Add dry organic frosting mix and combine until smooth and creamy, about a minute.
Divide frosting into separate bowls, depending on how many colors of frosting you would like to make. Blend frosting until color is completely incorporated, then place each color of frosting into a piping bag or plastic storage bag.
Preheat oven to 350 degrees and remove dough from refrigerator. Line a cookie sheet pan with parchment paper, set aside. Generously flour a flat surface and roll out dough to ¼” thick. Evenly distribute cinnamon and sugar packet onto a small cookie sheet.
Cut cookies using a gingerbread man cutter, then place both sides of cookies into cinnamon and sugar mixture. Arrange at least 2” apart onto prepared pan. Bake 13-15 minutes or until the edges of the cookies begin to turn golden. Remove from oven and cool 5 minutes on cookie sheet before transferring to a wire rack to cool completely.
Cut ends of piping bags and use to decorate cookies like voodoo dolls!