Cover cookies by dipping them in the cinnamon icing. Use a knife to scrape off the excess and clean up the edges. Set aside to harden.

Separate royal icing into three bowls. 1/4 in two of them and 1/2 in the third. In one of the small bowls, make black icing. In the other small, make the maroon. I used mostly red with a couple drops of yellow and green. In the largest, make your brown icing. I used about 57 drops of red, 45 green, and 11 yellow.

Stir and check the consistency of your icing. You want 15-second icing, which means, if you run a knife through it, it takes about 15 seconds to fill back in. If it is too thick, add a little water to it in 1/4-teaspoon increments. If it becomes too thin, stir in a little sifted powdered sugar.

If your cookies are firm enough to handle without smudging the base icing, you can begin piping. Otherwise, cover the royal icing and wait.

Fill your piping bag with the brown icing and pipe on the jacket details.

Switch to maroon and do the breast line and shoulder patch. I used a toothpick to spread the icing around and get into the corners.

Finally, switch to black and do the accents and fill in the shirt. Again, using a toothpick for the corners if needed.

Allow to dry for at least four hours before stacking or packing. The royal icing will dry quickly, but the base icing needs a few hours, or it will dent and smear.