Watermelon Sugar Cookies

Looking for something fun but classic for a summer cookout or party?  Everyone loves sugar cookies, and when you present a platter of these watermelon cookies, maybe along with a big bowl of fresh watermelon wedges, you’ll be a rock star!

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This recipe is from a little spiralbound cookbook called “Class Treats, Bake Sales, and Birthday Parties” that is chockfull of sweets and snacks to entertain your kids (and friends, too!). I modified it slightly, because the original used shortening instead of part of the butter. It’s really just a simple sugar cookie, so if you have a favorite recipe already, use it, by all means, and just tint it red.

Speaking of food coloring, for the red I used a bit of beet juice that I happened to have on hand, because I wanted to avoid Red 40.  It worked really well, and didn’t leave a taste. For the green, I did use neon food coloring.

Watermelon Sugar Cookies

  • 2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 3/4 cup butter
  • 3/4 cup white sugar
  • 1 egg
  • 1 tablespoon milk
  • 1 teaspoon vanilla extract
  • 3 drops red food coloring
  • 1/3 cup mini semi-sweet chocolate chips
  • 1 1/2 cups confectioners’ sugar
  • 2 tablespoons water
  • 3 drops green food coloring (neon green works best)

Directions:

1. Combine flour, baking powder and salt in a small mixing bowl.

2. Cream butter and sugar together. 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.

3. Preheat oven to 375 degrees F (190 degrees C).

4. 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(I used a drinking glass); cut circle in half. Place on an ungreased cookie sheet. Press several chocolate mini chocolate chips in each cookie. Repeat with remaining dough.

5. Bake for 8 to 10 minutes (do not brown). Cool on wire racks.

6. 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 wire racks, with wax paper underneath, until frosting is firm.

Makes 36-40 cookies

Click here for the printable recipe

And, look….I had a helper for the perfect  chocolate chip placement!

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