Once your cookies are baked and cooled scoop about 1 C of frosting into your pastry bag with the tip attached.

Hold the bag perpendicular to the cookie and starting in the middle squeeze and piped around in a circle. The key is to keep the bag always upright. You don’t want it tilted or to turn it at all. You hold the bag perpendicular the whole the the only movements is drawing the circle.

When you reach the edge pull it downward to break off the frosting.