Add the wet ingredients. Pour in 2 tablespoons of milk, 1 teaspoon of honey, and lemon juice if you're using it. Start with 2 tablespoons of milk even if the glaze looks thick. You can always add more; you can't take it back.

Whisk until smooth. Use a small whisk and stir in tight, controlled motions for about 30 seconds. Don't overwork it — too much air creates bubbles on your finished cookies.

Do the ribbon test. Lift the whisk and let the glaze fall back into the bowl. It should form a thick ribbon that sits on the surface for 5–8 seconds before softening and disappearing. If it levels instantly, it's too thin. If it doesn't soften at all, it's too thick. Adjust with milk (half a teaspoon at a time) or powdered sugar (one tablespoon at a time) and test after every adjustment.

Divide and add color. Once you have ribbon consistency, divide the glaze into separate bowls — one per color. Add your freeze-dried powder a quarter teaspoon at a time, whisking fully between additions. If the glaze thickens after adding pigment, adjust with milk a drop at a time. Do the ribbon test again before piping.

Transfer to piping bags. Snip the tip small — you can always make it bigger. Test on parchment before you commit to a cookie.

Pipe at a 45-degree angle. Let the glaze fall naturally onto the cookie. Don't press hard. Steady movement gives you clean, consistent color.