Watermelon Sugar Cookies
These delightful watermelon sugar cookies are as charming as they are delicious! Soft, buttery cookies are decorated to look like adorable watermelon slices with pink frosting, mini chocolate chips for seeds, and a green frosting rind. Perfect for summer parties, picnics, or whenever you want a fun, fruity treat that will bring smiles to everyone's faces.
Equipment
- Rolling Pin
- Cookie cutters Round or scalloped edge, 3-inch diameter
- Baking sheets 2-3 sheets
- Parchment paper
- Mixing bowls Large and medium
- Electric mixer Hand or stand mixer
- Piping bags Or plastic bags with corner cut
Ingredients
For the Cookies
- 2 3/4 cups all-purpose flour 345g
- 1 teaspoon baking soda 5g
- 1/2 teaspoon salt 3g
- 1 cup unsalted butter 227g, softened to room temperature
- 1 1/2 cups granulated sugar 300g
- 1 large egg at room temperature
- 2 teaspoons vanilla extract 10ml
For the Frosting
- 3 cups powdered sugar 360g, sifted
- 1/2 cup unsalted butter 113g, softened
- 2 tablespoons heavy cream 30ml, plus more if needed
- 1/2 teaspoon vanilla extract 2.5ml
- pink gel food coloring
- green gel food coloring
For Decoration
- 1/2 cup mini chocolate chips 90g, for watermelon seeds
Instructions
- Whisk together flour, baking soda, and salt in a medium bowl and set aside.
- Beat butter and sugar with an electric mixer until light and fluffy, about 3 minutes. Add egg and vanilla, beating until well combined.
- Gradually add flour mixture to butter mixture, beating on low speed until just combined. Divide dough in half, flatten into discs, wrap in plastic, and refrigerate for 1 hour.
- Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
- Roll dough to 1/4-inch thickness on floured surface. Cut into circles with cookie cutter, then cut each circle in half to create semicircles. Place on prepared baking sheets 2 inches apart.
- Bake for 10-12 minutes until edges are lightly golden. Cool on baking sheet for 5 minutes, then transfer to wire rack to cool completely.
- Beat butter until creamy, then gradually add powdered sugar. Add cream and vanilla, beating until smooth and spreadable. Divide frosting into two bowls, tinting one pink and one green with food coloring.
- Spread or pipe pink frosting on the rounded portion of each cookie, leaving about 1/4 inch at the straight edge. Add a thin strip of green frosting along the straight edge to create the watermelon rind.
- While frosting is still soft, press mini chocolate chips into pink frosting to create watermelon seeds. Let frosting set completely before serving.
Notes
- Chilling the dough is essential for cookies that hold their shape and don't spread too much during baking.
- For cleaner cuts, dip your cookie cutter in flour between cuts to prevent sticking.
- If frosting is too thick, add cream 1/2 teaspoon at a time. If too thin, add more powdered sugar.
- Use gel food coloring rather than liquid for more vibrant colors without thinning the frosting.
- For a watermelon flavor, add 1/2 teaspoon watermelon extract to the pink frosting.
- You can make the dough up to 3 days ahead and keep it refrigerated, or freeze for up to 3 months.
- Unfrosted cookies can be stored in an airtight container for up to 5 days.
- Frosted cookies should be stored in a single layer in an airtight container for up to 3 days.
- For easier decorating, transfer frosting to piping bags or plastic bags with the corner snipped off.
- White chocolate chips can be substituted for mini chocolate chips if preferred.
Nutrition
Serving: 1cookieCalories: 185kcalCarbohydrates: 27gProtein: 2gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 2gCholesterol: 30mgSodium: 85mgPotassium: 25mgFiber: 0.5gSugar: 18gVitamin A: 6IUCalcium: 1mgIron: 4mg
Tried this recipe?Let us know how it was!