Roll out your chilled roll-out cookie dough to 1/16 inch thickness on a lightly floured surface. Use an egg-shaped cutter to stamp out shapes, transfer them to a baking sheet, and bake according to your dough recipe until edges are barely golden. Cool the cookies completely on a non-stick cooling grid.

In a palette or small bowls, place small dots of each icing color. Add a few drops of pure lemon extract to each color and mix until you achieve a thin, watercolor-like consistency.

Roll out the white fondant to 1/16 inch thickness. Paint flower shapes using a food-safe round brush and add different colors for a natural bloom effect.

Mix Kelly Green paint to watercolor consistency and add leaves with short, curved brushstrokes. Allow the painted fondant to dry for 5–10 minutes.

Use a Black FoodWriter® extra fine tip edible marker to add outlines around the flowers and leaves.

Cut shapes from the painted fondant sheet, and gently press onto each cooled cookie using clear piping gel or apricot glaze.