How to Make Soccer Ball Cookies

Continuing my Sunday favorites with Mary Ann and Cindy, I thought I’d share how to make soccer ball cookies. They’re perfect for a World Cup watch party — or for any soccer (football) fan in your life. Best of all, they’re surprisingly easy to make. Time-consuming, yes, but easy, with no piping or royal icing required.

The look comes entirely from the dough. You’ll make two batches: one vanilla and one chocolate. For the chocolate dough, I started with my thumbprint cookie dough recipe and simply swapped 1/4 cup of the flour for 1/4 cup of cocoa powder. Dutch process cocoa is probably best for the deepest color, but I ran a little short, so I mixed mine with Hershey’s. Either one — or a blend — works just fine.

Steps to make soccer ball cookies

Here’s what you’ll

• Vanilla cookie dough (one batch)
• Chocolate cookie dough (one batch, made by replacing 1/4 cup flour with 1/4 cup cocoa powder)
• A kitchen scale
• Parchment paper
• A plate, tart dish, or anything with a flat, smooth bottom for flattening.
• A 2.5-to-3-inch round cookie cutter

For gifting or serving:

• Small wooden berry crates and green crinkled paper (optional)

Make Your Dough Balls

After both doughs are mixed, the first step is rolling a lot of very small dough balls. For each cookie you’ll need 7 chocolate and 12 vanilla balls.

Roll them all the same size — or as close to it as you can. I used a kitchen scale to keep each ball right at 0.2 ounces, which makes a big difference in how even the finished cookie looks.

Build the Soccer Ball

1. Start the pattern. Place one chocolate dough ball in the center of a sheet of parchment paper, then arrange five vanilla balls around it.
2. Build the outer ring. Working around that first formation, alternate vanilla and chocolate balls until you’ve used them all up.
3. Flatten. Lay a second sheet of parchment over the top, then press down with a plate or tart dish, anything with a flat, smooth bottom. Press as evenly as you can so the cookie comes out a uniform thickness.
4. Cut. Peel off the top parchment and use a 2.5- to 3-inch round cookie cutter to cut out the soccer ball shape. (Go toward 2.5 inches for smaller dough balls and closer to 3 inches for larger ones. You want the cutter to trim the ragged edge while keeping the full pattern.)
5. Bake. Transfer to a parchment-lined baking sheet and bake at 350°F for 10–14 minutes, depending on thickness. Start checking at 10 minutes and pull them when the edges are just set.

A few helpful tips:

• Keep your dough balls cold, but not chilled. If your dough is too chilled dough, it will be difficult to flatten.
• Re-roll any scraps from cutting into more small balls for the next cookie. Nothing goes to waste
• These take a while for the first cookie or two, then you’ll find a rhythm. Set yourself up assembly-line style, and they go quickly.

More Sunday favorites this week:

Northern California Style

Kim had a giveaway recently where she gave away three copies of this book: Little Book of California Style. Only then did I realize it’s a series. You can find them all here. They would make great gifts.

Maeve Colette Pants from Anthropologie

Last week I shared how much I love this pant in linen. My sister had given me a pair, and I’ve been wearing them a lot. Then I saw they also have these Maeve Colette Knit High-Rise Wide-Leg Full-Length Jeans. They would be great for travel.

All new bed pillows from Quince

I ordered new premium bed pillows from Quince, and after seeing which ones we prefer, I ordered the rest. We are so happy with them. Great quality, and sometimes you just need to freshen things up!

Baggu Reusable Totes

I did an Instagram reel showing how I keep one of these in my tote or bag at all times. They keep a sweater fresh, and clean, or a scarf and they can carry your groceries home in a pinch. They are super lightweight, but very durable. Shop Baggu totes here.

Let’s check in with Mary Ann and Cindy!

Classic Casual Home

Cindy Hattersley Design