We are in the thick of soccer season around here. What could be more fun than soccer ball cookies to celebrate a hard-fought victory!
I used my favorite Sugar Cookie recipe for the cookies and Royal Icing to make the soccer ball faces. Start with thick royal icing in a pastry bag with a writing tip. Pipe a circle of white icing around the edge of the cookie.
Using a thinned royal icing, flood the cookie with white icing. A plastic squeeze bottle is the easiest way to flood the cookie, then use a toothpick to spread the icing to the edges of the cookie. Let the icing dry for several hours, or until dry.
I am very artistically challenged, and had a hard time freehanding a symmetrical pentagon. So I printed one off of the computer, then cut out the pentagon. Using a toothpick, I traced the pentagon in the center of the cookie.
Using thick black royal icing, pipe lines to form the pentagon and then from each corner of the pentagon to the edge of the cookie.
Draw a small triangle at the edge of each line. I am obviously no professional here (notice the lopsided geometric shapes), but nine-year-olds are pretty forgiving when they have a soccer ball cookie in hand!
For a more professional look (completely flat, without raised black lines), pipe the black lines on the naked cookie (and fill with black icing), then complete the edge of the circle with stiff white lines and flood each individual section with thinned white icing. I made them all completely white first because I was planning on doing some with baseball/softball lines and was hoping to save some time.
For mouth-dropping professional work-of-art cookies,
visit Bridget at Bake at 350. She is truly an artist!
4 Tbs meringue powder
scant 1/2 cup water
1 lb powdered sugar
1/2 – 1 tsp light corn syrup
few drops clear extract (optional)
gel paste food colorings
Combine the meringue powder and water. With the paddle attachment of an electric mixer, beat until combined and foamy. Sift in the powdered sugar and beat on low to combine. (Do NOT skip the sifting!)
Add in the corn syrup and extract if desired. Increase speed to med-high/high and beat for about 5 minutes, just until the icing is glossy and stiff peaks form. (You should be able to remove the beater from the mixer and hold up and jiggle without the peak falling.) Do not overbeat.
To store for later use: cover with plastic wrap touching the icing and refrigerate.
To use immediately: divide icing into bowls for different colors. Tint using gel paste food colorings.
This “stiff” icing is perfect for outlining, building gingerbread houses and monogramming. To fill in your cookies, first tint with food coloring and then add water to your icing a teaspoon at a time, stirring with a rubber spatula, until it is the consistency of syrup. This technique of filling a cookie with thinned icing is called “flooding.”
YIELD: This recipe will cover 2-3 dozen 3.5” cookies in 2 colors
Recipe from Bake at 350