Using a bag filled with thin consistency royal icing, place the tip down and close to the surface. Squeeze and let the icing flow out. Keep icing flowing continuously. Slightly overfill the cookie with icing to maintain a puffy look once cookie dries.
Tip: To achieve a smooth finish, avoid jumping from one section to another. The edges of the first section will begin to dry, creating a definition that will not merge with fresh icing. Instead, pipe continuously, one section at a time to keep the icing edges “wet”