I am making sugar cookies, cutting shapes with large cookie cutters. I want to sprinkle some with colored sugar instead of frosting them. When should I do that so the sugar stays on the cookie?

Second question - I cannot find eggs that are safe to eat raw and hesitate to make a frosting with raw egg white. Does anyone have a frosting recipe that can be easily spread/piped onto sugar cookies without the raw egg white? (A white frosting that can be made different colors).

I don't bake much. I'm pitiful.

seagrass