Print and cut out the Corgi cookie template. Cover the template in packing tape and cut it out again. This will help protect the template from the butter in the dough as well as make it a little stiffer.
Make one batch of sugar cookie dough per the recipe instructions. Roll the dough out to 1/4″ thick on a lightly floured surface. Using a sharp knife, cut out your cookies using the template provided. Place the cookies on a parchment paper lined baking sheet and bake at 350F for 7-8 minutes, or until the surface is no longer shiny.
Once the cookies have cooled completely, you can decorate them. If you need some guidelines for piping, you can cut up your cookie template and trace the pieces on using a food coloring pen.
Mix your royal icing until it reaches a 20 second consistency (meaning icing scooped up and dropped back into the bowl takes about 20 seconds to full reabsorb). Spoon about 3/4 of a cup of royal icing into a bowl, cover and place to the side. Color the remaining icing orange. Pour the orange icing into a tipless piping bag or a bag with a small, round tip. Use this icing to fill in the orange areas of the corgi’s coat. If you have any gaps or areas you couldn’t directly pipe the icing into, use a toothpick to draw the icing into that area.
Pour all but a couple of spoonfuls of the remaining white icing into another bag (cover the remaining icing) and use it fill in the remaining areas of the cookies. Pipe a thin thread of orange icing around all the sections of the cookie. Don’t worry about making the line perfectly smooth. Some jagged edges will make it look more fur-like.
Once the icing on the cookies has hardened, color the remaining icing black. Use this icing to pipe eyes and noses. You can use any remaining white icing you have to create highlights in the eyes.