Add eggs...Continue to mix.

Add the vanilla.. Continue mixing.

Sift the four, baking soda, and salt together.

Add the dry mixture to the wet mixture.

Continue mixing to make sure all ingredients are thoroughly blended.

Put in the refrigerator for about 6 hours or overnight. Check to see if the dough is firm.

Preheat oven to 325 degrees.

Pull the cookie dough out of the refrigerator and sit it out to soften up a bit.

Roll the dough out on the cutting board and using the cookie cutter begin to make your cookies.

Combine all ingredients in a mixing bowl mixing on medium speed for 4 minutes. (except your food coloring)

If icing is not stiff enough add 1/4 C powder sugar.

Divide the icing into 3 equal bowls.

The first bowl of icing remains white.

The second bowl of icing, add several drops of red gel food coloring. Stir to mix.

The third bowl of icing, add several drops of black.

Squeeze the majority of the icing into a bowl then add 1 tsp of water to this icing and stir to mix the water and icing together.

Using the red icing, Outline and flood the top half of the sugar cookie.

Let dry for at least 30 minutes.

Do the same process with the white icing for the bottom half of the cookie.

Let dry for 3 hours before putting on the black.

Using the black icing, pipe on the outline of a small circle in the midding of the cookie.

Pipe on thick lines on either side of the outline of the cookie to make the edging of the pokeball.

Let dry for 20 minutes.

Using the white icing, add in a small dallop of the white icing into the center of the black circle outline.

Let the cookies dry, for at least 8 hours before bagging.