EASY SUGAR COOKIES
Quick and easy sugar cookies. This quick and easy sugar cookie recipe is perfect for any occasion, and can be made with just the basic ingredients you already have in your cupboard.
Provided by andrew
Categories Dessert
Time 30m
Yield 48 cookies
Number Of Ingredients 7
Steps:
- Preheat the oven to 350 degrees Fahrenheit or 175 degrees Celsius.
- Mix the flour, baking powder, and baking soda together in a bowl; set the mixture aside.
- Cream the butter and sugar.
- Beat in the egg and vanilla extract.
- Once combined, slowly blend in the dry ingredients until evenly mixed.
- Searate dough into tablespoon-sized balls.
- Place onto an ungreased cookie sheet.
- Place on center rack and bake for 5 to 7 minutes (or until golden brown). Let the cookies sit for 2 minutes before cooling on wire racks.
Nutrition Facts : Calories 102.9, Fat 5.9, SaturatedFat 3.7, Cholesterol 19.1, Sodium 86.1, Carbohydrate 11.8, Fiber 0.2, Sugar 6.3, Protein 0.9
EASY SUGAR COOKIES
Quick and easy sugar cookies! They are really good, plain or with candies in them. My friend uses chocolate mints on top, and they're great!
Provided by Stephanie
Categories Desserts Cookies Sugar Cookies
Yield 48
Number Of Ingredients 7
Steps:
- Preheat oven to 375 degrees F (190 degrees C). In a small bowl, stir together flour, baking soda, and baking powder. Set aside.
- In a large bowl, cream together the butter and sugar until smooth. Beat in egg and vanilla. Gradually blend in the dry ingredients. Roll rounded teaspoonfuls of dough into balls, and place onto ungreased cookie sheets.
- Bake 8 to 10 minutes in the preheated oven, or until golden. Let stand on cookie sheet two minutes before removing to cool on wire racks.
Nutrition Facts : Calories 85.9 calories, Carbohydrate 11.7 g, Cholesterol 14 mg, Fat 4 g, Fiber 0.2 g, Protein 0.9 g, SaturatedFat 2.5 g, Sodium 60.1 mg, Sugar 6.3 g
WATERMELON SUGAR COOKIES
These pretty Watermelon Sugar Cookies are made completely from scratch using one homemade dough! I'll walk you through all of the steps and have included a how-to video!
Provided by Sam Merritt
Categories Dessert
Time 1h9m
Number Of Ingredients 10
Steps:
- Preheat oven to 375F (190C)
- Combine butter and granulated sugar in a large bowl and use an electric mixer to beat together until creamy and well-combined.
- Add egg and vanilla extract and stir again.
- In a separate bowl, whisk together flour, baking powder, and salt.
- Gradually add dry ingredients to wet ingredients (I like to do this in 3 or 4 parts) until the flour has been completely incorporated. This is a somewhat dry dough and may seem crumbly, but scrape the bottom of the bowl periodically and the dough will come together if you continue mixing (assuming you have measured your flour properly).
- Once dough is clinging together and all of the flour has been absorbed, divide it in half, placing each half in its own bowl. Then, working with one half, divide that dough almost in half again, allotting slightly more to one portion than the other.
- To the largest portion of dough, add red or pink food coloring and stir until you have a vibrant pink color (adding more food coloring as needed). Add 2 Tablespoons of mini chocolate chips and stir until combined. Set aside.
- To the second largest portion of dough, add green food coloring (adding more coloring as needed) and stir until you have a vibrant green color. The third/smallest portion of dough should not be colored.
- Form the pink section of dough into a log that is about 12" long. Make it slightly wider than it is tall and round one wide end and flatten the other (if at any point the dough is too sticky to handle without difficulty, simply cover it and place in the refrigerator for 15-20 minutes before proceeding). Place the log flat-side down
- Take the un-colored dough and place it on a lightly floured surface or between two pieces of wax paper. Roll with a rolling pin until you have a rectangle that is large enough to cover the pink section. Carefully lift the dough it and use it to cover the rounded edge of the pink log (make sure this completely covers the pink section). Use a sharp knife to trim away any excess dough.
- Repeat step 8 with the green dough, making sure you roll it large enough to completely cover the pink and white dough. Cover the un-colored dough, then trim any excess dough as needed.
- Cover the surface of the dough with wax paper and chill in the refrigerator for at least 30 minutes before proceeding. While dough chills, preheat oven to 375F (190C).
- Remove dough from refrigerator and use a sharp knife to slice log into slices between ⅛-¼" thick. Place on a parchment paper lined baking sheet, spacing cookies at least 2" apart. Use a knife to carve slightly into the pink part of the cookie, making a slightly crescent shape (this is illustrated in the video and photos above).
- Press remaining chocolate chips point-down into the pink portion of the slices to make distinct watermelon "seeds".
- Transfer to 375F (190C) preheated oven and bake for 9 minutes. Allow to cool completely on baking sheet before enjoying.
Nutrition Facts : ServingSize 1 cookie, Calories 78 kcal, Carbohydrate 11 g, Protein 1 g, Fat 4 g, SaturatedFat 2 g, TransFat 1 g, Cholesterol 12 mg, Sodium 39 mg, Fiber 1 g, Sugar 6 g, UnsaturatedFat 2 g
WATERMELON COOKIES
--Ruth Witmer, Stevens, Pennsylvania
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 3 dozen.
Number Of Ingredients 10
Steps:
- In a large bowl, cream butter and sugar until light and fluffy. Beat in egg and extract. Combine the flour, salt and baking powder; gradually add to creamed mixture and mix well. , Remove 1 cup of dough; set aside. Add enough red food coloring to tint remaining dough deep red. Roll into a 3-1/2-in.-long log; wrap in plastic and refrigerate until firm, about 2 hours. , Divide the 1 cup of reserved dough into two pieces. To one piece, add enough green food coloring to tint dough deep green. Leave remaining dough plain. Wrap each piece separately in plastic; chill until firm, about 1 hour. , On a floured sheet of waxed paper, roll white dough into a 8-1/2x3-1/2-in. rectangle. Place red dough along short end of rectangle. Roll up and encircle red dough with white dough; set aside. , On floured waxed paper, roll the green dough into a 10x3-1/2-in. rectangle. Place log of red/white dough along the short end of green dough. Roll up and encircle log with green dough. Cover tightly with plastic wrap; refrigerate at least 8 hours or overnight., Unwrap dough and cut into 1/8-in. slices. Place 1 in. apart on ungreased baking sheets. Lightly press miniature chocolate chips into each slice to resemble watermelon seeds; if desired, add sesame seeds. , Bake at 375° for 6-8 minutes or until cookies are firm but not brown. While still warm, cut each cookie in half or into pie-shaped wedges. Remove to wire racks to cool.
Nutrition Facts : Calories 81 calories, Fat 4g fat (2g saturated fat), Cholesterol 15mg cholesterol, Sodium 52mg sodium, Carbohydrate 10g carbohydrate (4g sugars, Fiber 0 fiber), Protein 1g protein.
WATERMELON SLICE COOKIES
Once when I made these butter cookies for a party, a neighbor thought they were so attractive that she froze one to show friends. They're easy to make, too! -Sue Ann Benham, Valparaiso, Indiana
Provided by Taste of Home
Categories Desserts
Time 35m
Yield about 3 dozen.
Number Of Ingredients 10
Steps:
- In a large bowl, cream butter and sugar until light and fluffy. Beat in egg and extract. In another bowl, whisk flour, baking powder and salt; gradually beat into creamed mixture. Reserve 1 cup dough. , Tint remaining dough red; shape into a 3-1/2-in.-long roll and wrap. Tint 1/3 cup of reserved dough green; wrap. Wrap remaining plain dough. Refrigerate 2 hours or until firm., On a lightly floured surface, roll plain dough into an 8-1/2x3-1/2-in. rectangle. Unwrap red dough and place on a short end of the plain dough; roll up. , Roll green dough into a 10x3-1/2-in. rectangle. Place red and plain roll on a short end of the green dough; roll up. Wrap and refrigerate overnight., Preheat oven to 350°. Unwrap and cut dough into 3/16-in. slices (just less than 1/4 in.). Place 2 in. apart on ungreased baking sheets. Lightly press chocolate chips and, if desired, sesame seeds into red dough to resemble watermelon seeds. , Bake 9-11 minutes or until firm. Immediately cut cookies in half. Remove to wire racks to cool.
Nutrition Facts : Calories 82 calories, Fat 4g fat (2g saturated fat), Cholesterol 16mg cholesterol, Sodium 52mg sodium, Carbohydrate 11g carbohydrate (5g sugars, Fiber 0 fiber), Protein 1g protein.
WATERMELON COOKIE
Steps:
- Combine flour, baking powder and salt in a small mixing bowl.
- Beat butter and shortening with an electric mixer at medium speed until fluffy; gradually add sugar, beating well. Stir in egg, milk, and vanilla. Gradually add flour mixture to creamed mixture, mixing well. Add a small amount of red food coloring to color dough as desired, beating until blended. Shape dough into a ball; cover and chill at least 3 hours.
- Preheat oven to 375 degrees F (190 degrees C).
- Divide dough in half; store one portion in refrigerator. Roll remaining portion to 1/4 inch thickness on a lightly floured surface. Cut dough with a 3-inch round cookie cutter; cut circle in half. Place on an ungreased cookie sheet. Press several chocolate mini chocolate chips in each cookie. Repeat with remaining dough.
- Bake for 8 to 10 minutes (do not brown). Cool on wire racks.
- Make frosting: Combine powdered sugar and water, mixing until smooth. Add a small amount of green food coloring, mixing until blended. Dip round edge of each cookie in green frosting, and place cookie on wax paper until frosting is firm.
Nutrition Facts : Calories 222.6 calories, Carbohydrate 31.1 g, Cholesterol 19.4 mg, Fat 10.5 g, Fiber 0.6 g, Protein 2 g, SaturatedFat 4.3 g, Sodium 134.5 mg, Sugar 20 g
EASY WATERMELON SUGAR COOKIES
Watermelon Sugar Cookies made easy with sugar cookies, my favorite buttercream frosting and chocolate sprinkles. Perfect for summertime picnics when you can't get enough of watermelon in any form!
Provided by Jessica & Nellie
Categories Cookies
Time 35m
Number Of Ingredients 16
Steps:
- To make the cookies: In a large mixing bowl (or stand mixer), cream together butter, Crisco, sugar, powdered sugar and milk. Add egg and mix until well combined. In a separate bowl, combine flour, baking soda, cream of tartar and salt. Add the flour mixture to the butter mixture and mix until smooth and well combined. Roll the dough into 1-inch balls and place on a greased cookie sheet. Spray the bottom of a glass or measuring cup with cooking spray and then dip into a plate coated with a thin layer of sugar. Press each ball down slightly. You don't want to smash them too thin because these cookies are best when they are thick and soft. Bake for 8-9 minutes at 350 degrees F. Cool cookies completely.
- To make the frosting: Mix butter, vanilla and milk for 30 seconds with a mixer. Add in powdered sugar 1 cup at a time until you reach your desired consistency.
- Divide the frosting into two bowls with one with slightly more frosting than the other. Color the bowl with more frosting red. (I used about 1/8th tsp coloring.) Color the other bowl of frosting green. (I used 5-6 drops.) Transfer the green frosting to a piping bag with a medium sized round tip.
- Frost a circle on the inner portion of each cookie with red frosting using a spreading knife. Pipe green frosting around the edges of the red frosting. Sprinkle with chocolate jimmies. I loved the cookies both as round "slices" of watermelon, and cut in half too!
- Store cookies in a closed container.
WATERMELON SUGAR COOKIES RECIPE
These watermelon sugar cookies are easier to make than they look. Buttery baked cookies are decorated with royal icing and chocolate chips for fun treats.
Provided by David King
Categories Cookies
Time 3h11m
Yield 50
Number Of Ingredients 14
Steps:
- Whisk the flour, baking powder, and salt together in a medium bowl. Set aside.
- In a large bowl using a hand mixer or a stand mixer fitted with a paddle attachment, beat the butter on medium-high speed for about 1 minute until smooth. Add the granulated sugar and beat on medium-high speed for about 2 minutes until creamed.
- Add the egg, vanilla, and watermelon extract and beat on high speed for about 1 minute until combined. Scrape down the sides and up the bottom of the bowl and beat again as needed to combine.
- Add the dry ingredients to the wet ingredients and mix on low until combined. If the dough seems too soft, add 1 tablespoon more flour until it is a better consistency for rolling.
- Divide the dough into 2 equal parts. Roll each portion out onto a piece of parchment paper or a lightly floured silicone baking mat to about ¼-inch thickness. The rolled-out dough can be any shape, as long as it is evenly ¼-inch thick.
- Stack the pieces, with parchment paper between the 2, onto a baking sheet and refrigerate for at least 1 to 2 hours and up to 2 days. If chilling for more than a couple hours, cover the top dough piece with a single piece of parchment paper.
- Once chilled, preheat oven to 350 degrees F. Line 2 large baking sheets with parchment paper or silicone baking mats. Remove 1 of the dough pieces from the refrigerator.
- Using a 3-inch circle cookie cutter, cut into circles. Re-roll the remaining dough and continue cutting until all is used. Repeat with 2nd dough piece. Cut each circle in half to form slices.
- Arrange cookies on a baking sheet 2-inches apart. Bake for 10 to 11 minutes, until lightly browned around the edges. Make sure you rotate the baking sheet halfway through bake time.
- Allow cookies to cool on the baking sheet for 5 minutes then transfer to a wire rack to cool completely before decorating.
- Royal Icing:
- In a large bowl using a hand mixer or a stand mixer fitted with a whisk attachment, beat all of the icing ingredients together on high speed for 5 minutes.
- Separate icing into 3 bowls, making sure 1 bowl has about ⅔ of the icing. This is for the pink. The others will have ⅓ of the icing each.
- Stir pink coloring into the larger amount of icing and green into one of the other bowls. Keep the last bowl of icing white.
- Add green icing to a piping bag fitted with round icing tip #5. Line green icing around the round bottom of each cookie. Place baking sheet in the refrigerator to set the icing for 15 minutes.
- Add white icing to a piping bag fitted with the same round icing tip. Line white icing right above green icing. Place baking sheet in the refrigerator to set the icing for 15 minutes.
- Add pink icing to a piping bag fitted with the same round icing tip. Pipe pink icing onto the rest of the watermelon slice. Top with mini chocolate chips as "seeds." Icing will completely set in 2 to 3 hours at room temperature.
- Serve and enjoy.
Nutrition Facts : Carbohydrate 18.32g, Cholesterol 11.26mg, Fat 3.26g, Fiber 0.19g, Protein 0.82g, SaturatedFat 2.01g, ServingSize 50.00 Piece, Sodium 18.91mg, Sugar 0.00, UnsaturatedFat 0.76g
WATERMELON SLICE COOKIES RECIPE
So easy to make and the kids went crazy over them. They are moist and taste like a sugar cookie.
Provided by Momma Cyd
Categories Dessert
Time 2h40m
Number Of Ingredients 9
Steps:
- In a large bowl, cream butter and sugar til light and fluffy. Then stir in egg and vanilla. Then add baking powder, salt, and flour and beat well. Set aside 1 cup of dough.
- Tint remaining dough red and shape it into a 3 1/2 in long roll. Wrap it in plastic wrap and put in freezer to set up.
- With the 1 cup of dough that you set aside, tint 1/3 of it green and wrap it in plastic wrap and put in fridge until firm. The 2/3 of the remaining dough will be left it's natural color. Wrap it in plastic wrap and put in fridge until firm.
- On a lightly floured surface, roll the plain dough into a rectangle that is about 3 1/2 inches by 8 inches. Unwrap the chilled red dough and roll it up into the plain dough. Make sure you wrap it snuggly. Roll it around on the counter to seal the two layers together well. Wrap back up and freeze til firm.
- On a lightly floured surface, roll the green dough into a 3 1/2 inch by 9 inch rectangle. Roll the chilled dough up snuggly in the green dough. Roll to seal the layers together. Wrap back up in plastic wrap and chill in freezer until firm.
- Preheat oven to 350 degrees. Unwrap dough and cut into slices just under 1/4 inch. Place on ungreased cookie sheet. Lightly press mini chocolate chips into the red part of each cookie slice.
- Bake 9 to 11 minutes or until firm. After taking them out of the oven, immediately cut cookies in half while hot. I used the edge of a spatula for a nice even cut just pushing down.
Nutrition Facts : Calories 108 kcal, Carbohydrate 13 g, Protein 1 g, Fat 6 g, SaturatedFat 4 g, TransFat 1 g, Cholesterol 18 mg, Sodium 56 mg, Fiber 1 g, Sugar 6 g, ServingSize 1 serving
KOOLAID COOKIES
Kool-Aid Cookies are a fun, flavorful drop cookie that can be ready in just twenty minutes! Try this under 30-minute dessert recipe that both kids and adults will love!
Provided by Melissa Riker
Categories Dessert
Time 20m
Yield 30
Number Of Ingredients 7
Steps:
- Preheat the oven to 325 degrees.
- In a mixer cream together butter and sugar.
- Add eggs and mix well.
- Add salt and baking soda.
- Add flour to butter mixture 1/2 cup at a time and mix well.
- If you would like more than flavor of cookies divide your dough into separate bowls now.
- I divided my dough into four equal portions and used one half packet of Kool-Aid per portion. If you are making only two colors you will use one packet of Kool-Aid per half, if you only want one color use two packets for the entire recipe.
- Mix Kool-Aid into dough until well blended and color is even.
- Drop by rounded spoonfuls onto greased cookie sheet and bake 10-12 minutes.
- Let cool one minute before removing from pan.
Nutrition Facts : ServingSize 1 cookie, Calories 122 calories, Sugar 11.1 g, Sodium 159.2 mg, Fat 4.4 g, SaturatedFat 0.8 g, TransFat 0 g, Carbohydrate 19.8 g, Fiber 1.3 g, Protein 2.1 g, Cholesterol 12.4 mg
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Reviews 12Total Time 6 hrsCategory Cookies
- In a large bowl using a hand mixer or a stand mixer fitted with a paddle attachment, beat the butter on medium-high speed until smooth, about 1 minute. Add the granulated sugar and beat on medium-high speed until creamed, about 2 minutes. Add the egg, vanilla, and watermelon extract (if using) and beat on high speed until combined, about 1 minute. Scrape down the sides and up the bottom of the bowl and beat again as needed to combine.
- Add the dry ingredients to the wet ingredients and mix on low until combined. If the dough seems too soft, you can add 1 Tablespoon more flour until it is a better consistency for rolling.
- Divide the dough into 2 equal parts. Roll each portion out onto a piece of parchment paper or a lightly floured silicone baking mat (I prefer the nonstick silicone mat) to about 1/4″ thickness. The rolled-out dough can be any shape, as long as it is evenly ¼-inch thick.
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Reviews 4Total Time 24 minsServings 60
- To make the cookies: In a large mixing bowl (or stand mixer), cream together butter, Crisco, sugar, powdered sugar and milk. Add egg and mix until well combined. In a separate bowl, combine flour, baking soda, cream of tartar and salt. Add the flour mixture to the butter mixture and mix until smooth and well combined. Roll the dough into 1-inch balls and place on a greased cookie sheet. Spray the bottom of a glass or measuring cup with cooking spray and then dip into a plate coated with a thin layer of sugar. Press each ball down slightly. You don’t want to smash them too thin because these cookies are best when they are thick and soft. Bake for 8-9 minutes at 350 degrees F. Cool cookies completely.
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- Divide the frosting into two bowls with one with slightly more frosting than the other. Color the bowl with more frosting red. (I used about 1/8th tsp coloring.) Color the other bowl of frosting green. (I used 5-6 drops.) Transfer the green frosting to a piping bag with a medium sized round tip.
- Frost a circle on the inner portion of each cookie with red frosting using a spreading knife. Pipe green frosting around the edges of the red frosting. Sprinkle with chocolate jimmies. I loved the cookies both as round "slices" of watermelon, and cut in half too!
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