In a mixing bowl, add cookie mix, butter and egg and mix until dough forms. This mixture is stiff and after some time it is easier to just use your hands.  

Once mixed together, knead in 1/4 cup sprinkles. 

Use a 1 tablespoon portion scoop to scoop dough and roll into balls. Place into prepared pan.

Use a pastry/tart shaper to press down on the dough to make a divot.

Bake for 8-10 minutes or until light golden brown. Remove from oven. Let set to cool in the pan for 20 minutes. Remove from pan and cool on a wire rack completely. 

Color frosting pink with color gels. Place frosting into the pastry bag fitted with small tip.

Pipe into the center of the cookies. Top with remaining sprinkles. 

Store at room temperature, loosely covered.