In the bowl of a stand mixer fitted with the paddle attachment, mix together 4 pounds Dawn Crème Cake Mix, 1 pound softened unsalted butter, 0.8oz vanilla extract, 1.8oz whole eggs, and 1.8oz whole milk. Mix until well combined and mixture looks like cookie dough. Pat into a flat circle, wrap with plastic wrap, and place in cooler until completely chilled. Roll to ¼ inch thick, punch into circles of various sizes. Bake at 350F until completely set and just starting to color around the edges. Let cool completely.
Pipe a ring of royal icing around the exterior of each cookie. Mix white flat icing with food colorings to create 6 specific hues. Prepare piping bags of each colored icing. Pipe desired color icing in the center of each cookie, spreading to the outer ring of royal icing if needed. Let set completely