1. Preheat the oven to 325°F. Lightly grease a 9-inch springform pan and line the bottom with parchment paper.
2. Arrange the cookie dough squares in the prepared pan. Once they begin to soften, gently press them together into an even layer. If you have a few extra soccer ball morsels, press them into the top of the dough so they’ll stay visible after baking.
3. Bake for 15 to 18 minutes, checking at 14 minutes. The cookie cake is ready when the edges are lightly golden and the center is just set but still looks slightly soft.
4. Let the cookie cake cool in the pan for 15 to 20 minutes, then carefully remove the springform ring. Transfer to a wire rack and cool completely.
5. Spoon the frosting into a piping bag fitted with a 1M piping tip. Pipe a decorative border around the edge of the cookie cake. Sprinkle the frosting with green sprinkles, then finish with assorted edible sports decorations.

Tips

• Refrigerated cookie dough browns quickly, so it’s better to slightly underbake than overbake. The cookie cake will continue baking as it cools.
• For clean slices, chill the decorated cookie cake for 15 to 20 minutes before cutting.
• Store leftovers in an airtight container at room temperature for up to 3 days.