Start by letting your unsalted butter soften at room temperature, then beat it until smooth and creamy. Gradually mix in the powdered sugar and vanilla, scraping the sides of the bowl as needed, until the mixture is light, fluffy, and smelling amazing.

In another bowl, sift together the flour, Dutch-processed cocoa, a pinch of salt, and a dash of cinnamon if you want a hint of warm spice. Gently fold these dry ingredients into the butter mixture until a soft, cohesive dough forms, stop as soon as it comes together to keep the cookies tender.

Wrap the dough in plastic wrap and chill it in the fridge for about an hour. When you’re ready to bake, let it sit for a few minutes so it softens just enough to roll without cracking.

Lightly flour your workspace and roll the dough to about ½-inch thick. Use a football-shaped cutter. Place the cookies on a lined or greased baking sheet, and for a subtle homemade touch, gently press a fork along the center of each one.

Bake in a preheated oven at 325°F (165°C) for around 11 minutes, until set. Transfer to a wire rack and let them cool completely so they’re ready for decorating.

For the laces, beat together salted butter, powdered sugar, and a little milk, adding the milk slowly until the frosting is smooth, thick, and easy to pipe.

Spoon the frosting into a small piping bag or a zip-top bag with a tiny corner cut, and carefully pipe the laces along each football.

Allow the frosting to set for a few minutes, then dive in!