Ingredients:

  • 1 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 1 large egg
  • 2 teaspoons vanilla extract
  • 3 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon fine sea salt
  • 4 cups powdered sugar, sifted
  • 3 tablespoons meringue powder
  • 6–8 tablespoons warm water (adjustable)
  • Orange food gel
  • Black food gel

Instructions:

  1. Cream the softened butter and granulated sugar in a mixer until light and fluffy (3-4 minutes). Beat in the egg and vanilla extract until just combined.
  2. Whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture on low speed until the dough just comes together. Do not overmix.
  3. Divide the dough in half. Wrap each half tightly and chill in the refrigerator for a minimum of 60 minutes to prevent spreading.
  4. Preheat oven to 350°F (175°C). Roll the chilled dough to 1/4 inch (6 mm) thickness. Use a 3-inch round cutter to stamp out shapes.
  5. Bake for 10–12 minutes, or until the edges are just barely beginning to turn golden brown. Cool completely on a wire rack.
  6. Prepare royal icing: Whisk powdered sugar and meringue powder. Slowly add water and beat until stiff, glossy peaks form (piping consistency).
  7. Divide the icing. Color 90% with orange food gel. Add drops of water to this portion until it reaches flooding consistency (self-levels in 10-15 seconds). Flood the cooled cookies and allow to dry completely (1-2 hours).
  8. Color the remaining 10% of stiff icing with black food gel. Fill a piping bag fitted with a small round tip.
  9. Pipe the central horizontal seam and two curving vertical seams to mimic the signature look of a basketball. Let the final design dry for several hours or overnight before stacking.