Prepare cookie dough. Roll out dough 1/8 in. thick. Cut using candy cutter from set. Bake and cool completely.
Prepare royal icing. Tint portions red, light blue and rose; reserve some white.
Outline cookie. Use tip 3 and full-strength red icing to outline candy circle and wrapper. Also, divide candy circle into sections.
Make and decorate red sections. Use cut decorating bag and thinned red icing to fill in every other section. Use tip 1 and thinned rose icing to pipe stripe.
Make and decorate white sections. Use cut decorating bag and thinned white icing to fill in remaining circle sections. Use tip 1 and thinned red icing to pipe stripe.
Make and decorate wrapper. Use cut decorating bag and thinned blue icing to fill in wrapper. Use tip 1 and thinned white icing to pipe zigzag stripe from outer circle edge to edge. Use tip 1 and thinned red icing to pipe lines. Let dry until set.