Watermelon Sugar Cookies Recipes

WATERMELON SUGAR COOKIES

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.

WATERMELON SLICE COOKIES

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.

WATERMELON COOKIES

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.

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.

EASY WATERMELON SUGAR COOKIES

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

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.

WATERMELON SUGAR COOKIES

Steps:

• Preheat oven to 350 degrees and line a baking sheet with parchment paper or a silpat baking mat.
• Whisk flour to break up any lumps then add in the cookie dough. Either by hand or with an electric mixer, combine dough and flour on low speed until well incorporated.
• Using a rolling pin, roll dough to ¼ inch thickness. Cut out cookie shapes, using a half circle cookie cutter. You can also use a round cookie cutter and cut the circles in half.
• Place the dough on prepared baking sheet.
• Bake cookies at 350 for 8 minutes or just until the edges start to brown.
• Allow the cookies to cook for about 5 minutes before transferring them to a wire rack to finish cooling to room temperature.
• In a stand mixer or electric mixer combine sugar and meringue powder.
• Add 8 tablespoons of water, using the whisk attachment, beat for 1 minute on low. Continue to add water one tablespoon at a time until the icing slowly drizzles from the whisk when lifted. If the icing is too hard, add more water one drop at a time. Too runny? Add more icing sugar one teaspoon at a time.
• Separate the icing into small mixing bowls and add desired food coloring. You'll need three colors: red, dark green and light green. For the two different shades of green just add additional drops of green food coloring to the bowl until it's the color you are looking for.
• Mix well and scoop the icing into piping bags or icing bottles.
• Start with the red icing and create an outline in a half circle shape on the cookie. Be sure and leave enough room for the watermelon rind.
• Fill in the outline with the red or hot pink icing.
• Take a toothpick and move the icing around to fill in gaps or pop any bubble you see.
• Allow the icing to completely dry before adding the next color. This keeps the icing from bleeding together.
• Once the red has dried. Outline the outer edge of the cookies with a line of the dark green icing.
• Allow the icing to dry before you add the lighter green edge then fill in between the dark green edge and the red icing with the lighter shade of green.
• Allow the icing on the cookies at least 2-3 hours to dry before adding the seeds.
• Once the icing has completely dried, use a black edible marker to draw the seeds on the watermelon.

WATERMELON SUGAR COOKIES

Steps:

• Tip the butter, caster sugar and flour into a food processor with a pinch of salt and blitz until the mixture looks sandy. Add the egg yolk, vanilla and 1 tbsp cold water, and blitz again until the dough starts to clump together.
• Remove half of the dough from the food processor and set aside. Add a few drops of red food colouring to the dough still in the food processor and blitz until it's bright red. Halve the reserved plain dough, then add a few drops of green food colouring to one piece, kneading it until it is evenly coloured.
• Roll the red biscuit dough into a long sausage shape on a lightly floured surface - it should be about 20cm long. Roll the plain dough out on a lightly floured surface into a 20 x 10cm rectangle. Repeat with the green dough, rolling it out to the same size. Roll the plain dough around the red dough, bringing the ends together and trimming any excess. Repeat with the green dough, rolling it around the plain layer. Wrap the sausage of dough tightly and chill for at least 2 hrs. Will keep wrapped and frozen for up to two months.
• Heat the oven 180C/160C fan/ gas 4 and line two baking trays with baking parchment. Unwrap the dough sausage, then use a sharp knife to cut it into rounds about 1cm thick. Arrange these on the prepared trays, then cut each round in half to make the watermelon wedges. You should have about 40 in total. Bake for 12-15 mins, swapping the trays over halfway through cooking if needed. Leave to cool completely on the trays.
• Once cooled, pipe small dots over the red 'watermelon flesh' using the black icing pen to look like seeds. Leave to set for 30 mins before serving or packing into bags. Will keep in an airtight container for up to three days.

WATERMELON COOKIES

Steps:

• Mix butter and sugar in large bowl. Stir in flour, almond extract, salt and egg.
• Tint 1/3 of dough with green food color. Tint remaining 2/3 dough with red and yellow food colors. Shape red dough into roll, 2 inches in diameter and 5 1/2 inches long.
• Gently roll green dough 1/4 inch thick on lightly floured surface into rectangle 8 1/2 x 5 1/2 inches. Beat egg white; brush over rectangle.
• Place red dough on short end of green dough; roll up. Wrap in plastic wrap and refrigerate about 4 hours or until chilled.
• Heat oven to 400°F.
• Cut roll into 1/4 inch slices. Cut each slice in half. Place on ungreased cookie sheet. Sprinkle chocolate over slices to resemble seeds. Bake 10-12 minutes.

WATERMELON SLICE COOKIES RECIPE

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.