To make the template, I used this pattern.
Using an edible marker, trace the design onto a piece of acetate and cut along the lines. To make the hole in the center, I used the wide bottom of a pastry tip (about 3/4 of an inch).
And you will need Royal Icing, also found at the same link as the cookie recipe (scroll down to the bottom). Most of the icing should be a 6-10 second flood consistency. You can learn about icing consistency here.
I used either a tip 2 or 3 for the flooding and a tip 1 for the gold details.
Colors used were Americolor Brand Violet, Lemon Yellow, Pink, and Gold.