The collection of colored and flavored sweets that can be affixed to cookies is almost endless. Some of them should be applied before the cookies are baked, and others need to be “glued” on with Royal Icing once cooled.
As a general rule, any candy that can melt, like hard candies, miniature marshmallows, or jellybeans, should be applied after cooking, and any candy that is basically an ingredient, such as the coarse colored sugars found around the holidays, gold or silver dragées, nuts, or candied fruit, should be used before baking. Ingredients such as raisins can be used either way. If they are the “eyes” of gingerbread people or snowmen, it’s probably best to place them before baking, but if they’re ornaments on a wreath, it’s best to add them after the cookie has been frosted.
A way to use colored sugars after cookies are baked is to create patterns with stencils. Spread either Royal Icing or Confectioners’ Sugar Glaze on the cooled cookie, and then place a stencil made from parchment paper over it. Sprinkle sugars or jimmies through the hole in the stencil.