Sportball Cookies

Sportball Cookies IMAGE Author: Canadian Living Credits: Sportball Cookies IMAGE

These adorable treats are perfect for sports fundraisers and are sure to catch the eye of any little athlete checking out the bake sale. Customize the design of the balls to your event or favourite sport, or make a variety to suit every fan.

  • Portion size 35 servings
  • Credits : Canadian Living Magazine: Moms Insert, Fall 2013


  • 2/3 cups unsalted butter softened
  • 1 1/3 cup granulated sugar
  • 2 eggs
  • 1 teaspoon vanilla
  • 2 1/2 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
Royal Icing:
  • 1/2 cup water
  • 1/4 cup meringue powder
  • 4 1/2 cups icing sugar
  • orange black, yellow, green and/or red paste food colouring


In bowl, beat butter with sugar until fluffy; beat in eggs and vanilla. Stir together flour, baking powder and salt; stir into butter mixture. Gather into ball; divide in half and flatten into discs. Wrap each and refrigerate for 1 hour.

On lightly floured surface, roll out dough to scant 1/4-inch (5 mm) thickness. Using 2-1/2-inch (6 cm) round cutter, cut out shapes, rerolling scraps once. Place, about 2 inches (5 cm) apart, on greased bak- ing sheets. Bake, 1 sheet at a time, in 350°F (180°C) oven until edges are golden, about 12 minutes. Let cool on pan on rack for 10 minutes. Transfer to rack; let cool completely.

Royal Icing: In bowl, beat water with meringue pow- der until foamy, about 2 minutes. Beat in icing sugar until stiff, about 6 minutes.

Divide icing among 5 small bowls. Tint icing orange, black, yellow, green and/or red; leave 1 bowl white. Place half of each icing into piping bag fitted with small plain tip. Cover remaining icing with damp cloth to prevent drying out.

Thin icing in bowls by adding 1/2 tsp water at a time until easily spreadable. Using icing in piping bag, pipe border around edge of each cookie. Spoon small amount of thinned icing of same colour onto centre of cookie. Using toothpick or skewer, spread to piped edges; burst any air bubbles. Let set for 20 minutes.

Pipe patterns onto cookies; let dry, about 30 minutes. (Make-ahead: Store in airtight container for up to 5 days.)

Nutritional facts per serving: about

  • Fibre trace
  • Sodium 29 mg
  • Sugars 23 g
  • Protein 2 g
  • Calories 161.0
  • Total fat 4 g
  • Potassium 14 mg
  • Cholesterol 20 mg
  • Saturated fat 2 g
  • Total carbohydrate 30 g


  • Iron 4.0
  • Fibre 0.0
  • Folate 7.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 1.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 4.0
  • Vitamin C 0.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Sportball Cookies