Watermelon Sugar Cookies
These watermelon sugar cookies are like a sweet slice of summertime. A classic sugar cookie base decorated with pink, green and white frosting and topped with mini chocolate chips.
Equipment
- Baking Sheet
- Mixing bowl
- Hand or Stand Mixer
- Round Cookie Cutter
- Measuring spoons and cups
- Rolling Pin
- Spatula
Ingredients
for sugar cookies
- 1 cup Sugar
- 1 cup Butter unsalted + softened
- 1 teaspoon Vanilla
- 2 Eggs
- 3 cups Flour
For icing and decorations:
- 4 cups Sugar divided
- 2 tablespoons Meringue Powder
- 2 teaspoons Vanilla divided
- ½ - ¾ cup Water Divided
- 2 tablespoons corn syrup
- Pink food coloring
- Green food coloring
- Mini Chocolate chips
Instructions
For sugar cookies;
- Preheat oven to 350 degrees Fahrenheit. Line baking sheet with parchment paper or spray with non-stick cooking spray.
- Add 1 cup softened butter and 1 cup of sugar to mixing bowl and cream together on medium/high for 2 - 3 minutes or until fluffy and light.
- Add in 2 eggs and 1 teaspoon of vanilla and mix until combined.
- Use the paddle attachment for the mixer and add in 3 cups of flour. Mix until dough balls up and pulls away from the sides of the bowl. You can knead by hand if it's too tough for the mixer.
- Lightly flour a surface and roll the dough out ½ - ⅝ of an inch thick.
- Cut into circles and cut each circle in half to make semi-circles.
- Take any scraps, reroll and continue making more semi-circles until all dough is used.
- Move cookies to baking sheet and bake for 10 - 12 minutes. Set aside and allow to cool.
For icing and decorations:
- Add 2 cups of powdered sugar, 2 tablespoons of meringue powder and 1 teaspoon of vanilla. Use paddle attachment and mix on low for 30 seconds.
- Add in 3 teaspoons of water and continue mixing until well combined.
- Increase speed to medium for another 2 - 3 minutes until icing is very stiff. Transfer to another bowl and cover with a damp paper towel.
- In the mixing bowl, combine the other 2 cups of powdered sugar, 2 tablespoons of corn syrup, 1 teaspoon of vanilla and 2 tablespoons of water. Mix on low with whisk attachment until well combined.
- Combine the two icing mixtures into one bowl and whisk until smooth.
- You should be able to scoop icing and drop it back into the bowl - having it re-incorporate in 12 - 15 seconds. Too fast - add more sugar; too slow - add more water.
- Divide the icing into three separate bowls. Add pink food coloring to one, green food coloring to another and leave the last white.
- Transfer the icing to three separate piping bags. Snip a tiny bit off each end of the piping bag as you get ready to use it.
- Start with the green icing and pipe a thick border on the curved side of each cookie.
- Then, use the white icing and pipe a line inside the green.
- Finally, fille the remaining part of the cookie with pink icing. Use a toothpick to help the icing settle if needed.
- Set a few mini chocolate chips into the pink icing on each cookie.
Notes
Tips and substitutions
- Icing consistency - make sure your icing is the perfect consistency. Too thin and it can run off the edges; too thick and it won't spread well enough. It should reincorporate itself when lifted and drizzled into the bowl within 12 - 15 seconds. Use water to thin it and sugar to thicken it.
- Allow cookies to cool - don't ice the cookies until they are completely cooled otherwise the icing will run off the edges of the cookies.
- Don't stack too soon - once you have iced them, the icing needs to fully set before stacking them. Allow 24 hours for this.
- Don't overbake - they are ready when the edges are set and the center is no longer shiny. The center will continue to set once removed from the oven. If you overbake they will get very hard.
- Watermelon flavor - use watermelon flavoring in place of the vanilla extract.
- Make them faster - use store bought sugar cookie dough instead of making your own. These will be a little fluffier.
- Keep in an airtight container in the fridge for 5 - 7 days.
- Flash freeze then package for up to 6 months in the freezer.
Nutrition
Calories: 198kcalCarbohydrates: 37gProtein: 1gFat: 6gSaturated Fat: 3gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 1gTrans Fat: 0.2gCholesterol: 23mgSodium: 45mgPotassium: 17mgFiber: 0.3gSugar: 29gVitamin A: 171IUCalcium: 5mgIron: 1mg
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Nutrition information provided is just an estimate and may vary based on specific ingredients used.