(Royal icing takes at least 24 hours to dry, so you?ll want to start your cookie projects at least a day before serving)

Make cookies. Prepare and roll out dough following recipe directions. Use ghost cutter from set to cut cookies. Bake and cool cookies.

Cover cookies with icing. Prepare royal icing according to package directions. Tint small portion black. Thin remaining white icing according to package directions. Place cookies on cooling grid positioned over a parchment paper-covered cookie sheet. Use thinned white icing in cut disposable decorating bag to cover top and side of cookies. Tap grid gently to smooth and remove air bubbles. Use spatula to transfer cookies to a parchment paper-covered cake board. Let dry overnight.

Decorate cookies. Use full-strength black icing in cut disposable decorating bag to outline and fill in mouths and to attach candy eyeballs. Let dry, about 1 hour.