Prepare cookie dough. Roll out dough and cut cookies using Snowflake Cookie Cutters. Bake cookies and cool thoroughly on cooling grid. Prepare royal icing.
Divide icing and tint blue; reserve white. Use tip 2 and blue icing and outline cookies. Thin icing and flow in background color using a cut parchment bag. Let dry overnight.
Prepare a waxed paper covered cake board. Use thinned white Royal Icing and a cut parchment bag to pipe an assortment of puddle dots from 1/8 to 1/2 in. diameter. Let dry. Use a decorator brush and dust dots with White Pearl Dust. Use full-strength white Royal Icing and tip 2 to pipe lines on cookies. Attach puddle dots, secure with additional icing if necessary.