Bake the cookies according to the recipe instructions and cool completely. Set aside.

Prepare the royal icing and cover tightly with a lid, sheet of plastic, or a damp cloth to keep it from drying out.

Spoon a little bit of royal icing into a piping bag fitted with a coupler and a #3 round piping tip. Re-cover the rest of your icing to keep it from drying out, and pipe the outline of the flowers and onesies with stiff royal icing. Set aside.

Thin about 200-205g (1/4 of the amount you made) with about 2-1/2 teaspoons water. To check to your consistency, scoop a bit of icing out of the bowl with a spoon, and then drop it back in. If the icing you dropped back in sinks in and blends smoothly with the rest of the icing in 10 seconds, it is perfect. If the icing is smooth in less than 10 seconds, it is too thin and will run over the edge of your cookies (in which case, you should add a little more stiff icing to thicken it back up). If it takes longer than 10 seconds (or never blends in completely at all), add water by the drop, mixing well and re-testing, until it dissolves in 10 seconds (icing that is too thick will not dry smoothly).

Pour the thinned royal icing into a piping bag, and snip off the tip with scissors to make a small opening. Carefully allow the icing to flow into the outlines you created for your daisy and onesie cookies, starting on the edges and filling the cookies until the inside of the outlines are full. Use a toothpick or pin to spread the icing into any empty pockets around the outline. Allow the cookies to dry, undisturbed, for at least 12-24 hours.

Re-beat the royal icing until it has a matte finish and forms stiff peaks with an electric or stand mixer, about 5-10 minutes.

Tint a little bit of the icing green, and spoon it into a piping bag fitted with a coupler and round piping tip #2. Squeeze a bit of icing out of the tip so that it hangs off the edge, and set it aside.

Tint a little bit of the icing yellow, and spoon it into a piping bag fitted with a coupler and round piping tip #2. Squeeze a bit of icing out of the tip so that it hangs off the edge, and set it aside.

Break off the green icing from the piping tip, and pipe a few green dots in a circle around the centre of each daisy. Set the green icing aside, again, allowing a little bit of icing to hang off the tip (this will prevent the icing from drying inside of the tip and preventing you from continuing).

Break off the yellow icing from the tip, and fill the green dotted outline of each flower centre with little yellow dots.

Set the daisies aside and allow them to dry completely, at least 2 hours. Package as desired.

Spoon a little bit of the re-beaten white icing into a piping bag fitted with a coupler and a #2 piping tip. Pipe the outline of the seams, neck and legs of the onesie cookies. Pipe the word "Little" across the tops, right under the neck of each cookie. Set aside.

Using the green tinted icing from the daisies, pipe a little green plant sprout, with 1-2 leaves and a little stem. Set aside.

Tint a little bit of the icing brown, and spoon it into a piping bag fitted with a coupler and a #1 piping tip (optional). Alternatively, you can just put some icing in a bag and snip off a tiny tip, as I did for this tutorial. Pipe a little mound shape as the dirt underneath the green plant sprouts on the onesies.

Set the onesie cookies aside to dry completely, at least 2 hours. Package as desired.