My last post was about making soccer player cookies, but we need a soccer ball too, right? In this quick video tutorial, I'll show you how to make these simple soccer ball cookies. Remember, the larger the cookie, the easier it is to fill--especially around the edges.
Round sugar cookies (recipe) Black royal icing, medium and flood consistencies (recipe) White royal icing, flood consistency Decorator piping bags (Qty: 3) Piping tip #2 (Qty: 3)* Scribe tool Scissors Food coloring marker Soccer ball image of your choice
*You really only need one piping tip that you can wash out and reuse between icings, but if you have enough tips or don't want to bother washing them until the very end, I recommend at least three piping tips.
Bake the cookies according to the recipe instructions. While they are cooling, take your soccer image and cut out the hexagons and pentagons. You can get as detailed as you'd like for this cookie. I like to be very precise, so I cut the partial shapes around the edges just to be sure I had it right.
Once the cookies have completely cooled, take your shapes and trace them onto your cookies with a food coloring marker. Next, take black medium consistency royal icing and outline over the food marker lines. Be sure to also create a border around your cookie.
Let the icing set for 30 minutes before filling in your pentagons with flood consistency black royal icing. Use a scribe tool to evenly distribute the icing. Repeat these steps with your white flood consistency royal icing for the hexagons.
Allow the cookies to dry completely for at least 6 to 8 hours before serving.