For Christmas, I do these in a soft gingerbread with white royal icing that looks beautiful. These are done on a basic sugar cookie with royal icing in four colors using the AmeriColor Royal Blue (102) and the Wilton silver color mist with Wilton sugar pearl sprinkles for accent. I used 15 second icing in the icing bottles in white, light blue and royal blue. Accents were piped in white with at #1 tip.
I started with the basic sugar cookie, using some of my original cutters and a new set that I picked up on super Christmas clearance. I'd made these while I was off over Christmas and froze them. The results turned out great after the thaw on my cooling racks overnight. It probably took about 3 hours, but I wanted to be sure any excess moisture was gone before laying down my royal icing base.
From there, I laid down the base in 15 second icing, allowing it to dry for about 5 hours, since I was putting white on top of it and was concerned about color bleeding. I've got white coloring, but I passed on using it for these because I like the slightly off-white color that natural white (with clear vanilla flavoring) royal icing develops. Did these over MLK Jr. weekend, so there was plenty of time to work on these, but turned out to be a double-edged sword, because with the 2-step process I used left these on the work racks longer than I really wanted and they got a bit crunchier than I'd usually like.