Follow the directions on the back of the bag for the rollout cookies. Instead of rolling them out, roll them into balls. They do spread so you may want to make the balls a little on the smaller side.
Bake them according to the directions on the package. Once you remove them from the oven, use an individual measuring teaspoon to make an indentation in the center while the cookies are hot. You can’t do this once they cool so work quickly.
Mix a little over half the tub of frosting yellow and the remaining frosting brown. The icing needs to be thick enough to form a peak for the sunflower petals. If your isn’t that thick, you may need to add some powdered sugar to thicken it a little. Add a little at a time until you get the consistency you need.
I used a Ziplock bag to pipe the brown icing and a piping bag fitted with the #10 tip for the yellow.
Pipe some brown icing into the center of the sunflower. Make a mound so it won't get berried the rows of petals.
Sprinkle it with the Chocolate Jimmies.
With the yellow icing and #10 piping tip, make a row of petals on the outer edge of the cookie. To do this, pipe a dot and pull away to form a peak. Go all the way around the edge of the cookie.
Repeat the process for the inner row of petals by piping the petals in between the petals on the first row.