Frosting the Cookies

• 1). Allow just-baked cookies to cool thoroughly on a cooling rack prior to frosting them. Turn any type of white frosting into shades of pastel pink, yellow, green and blue by mixing two parts frosting with one part food coloring.
  
  
• 2). Frost the egg-shaped cookies by spreading frosting that is at room temperature onto their surfaces using a butter knife. If you want to set decor items, such as candy, on top of the cookies, use soft, fluffy buttercream frosting. Make this frosting yourself or buy it premade from a store (recipe provided in the Tips section). If you prefer the cookies to have hard, shiny tops, frost the cookies with royal icing, which dries to a smooth surface when exposed to air.
  
  
• 3). Use a pastry bag to create decorative frosting designs on the cookies. Fill half of a pastry bag with buttercream frosting using a small spatula; royal icing's consistency is too runny to use in a bag. Push a rounded or flower-shaped metal tip onto the pastry bag's plastic coupler, which is located at the top of the bag.
  
  
• 4). Squeeze the pastry bag gently as you pipe an icing border around the cookies. Apply the icing in one smooth line if you're using a rounded tip or create individual floral designs if you're using a flower-shaped tip.
  
  

Adding Accents to the Frosted Cookies

• 1). Press small candies, such as pastel-hued jelly beans and nonpariels, into buttercream frosting to create decorative designs.
  
  
• 2). Create whimsical polka dot designs around the cookies using round candies or form lines using rows of candies.
  
  
• 3). Sprinkle decorator's sugar over the top of the frosting, inside the piped icing borders, to give the cookies extra sparkle and crunch.