We are already halfway through the year! So far, I’ve had no regrets on my decision to do a new riff on my favorite sugar cookie recipe each month. Well, minus the chocolate sugar cookies which will surely reappear again in the next six months. I’ve been waiting all year to make these easy summery watermelon sugar cookies. No special flavors, just some food coloring and chocolate sprinkles to show you really can eat sugar cookies whenever you want!
I can’t take full credit for this idea, I’ve seen watermelon sugar cookies at the store and all over Pinterest, and in many different creative and cute forms. My version can be filed under “easiest possible way” as they are just round sugar cookies with some pink frosting and chocolate sprinkles (although mini chocolate chips would also work great here). Part of my goal to make a new sugar cookie every month this year was to tackle easy and approachable ways to decorate the cookies – pastry arts can often be frustrating and difficult for me. I’m trying to show myself (and whoever chooses to read this blog) that there are tons of ways to make cute cookies without making royal icing (which omg is def not nearly as good as buttercream frosting).
So, here we go – Summer sugar cookies! The next few months are going to be super fun, I can’t wait to show you!
Watermelon Sugar Cookies
By Baked Northwest
Makes about 30 round sugar cookies (you will only use half of the cookie dough)
For the Cookies:
1 cup (2 sticks) butter, softened
1 ½ cups sugar
1 tsp. vanilla
½ cup sour cream
green food coloring (at least a few drops)
4 cups flour, plus more for rolling out the dough
1 tsp. baking powder
½ tsp. baking soda
½ tsp. salt
½ tsp nutmeg
For the Frosting:
1/4 cup butter, softened
1/2 teaspoon salt
2 teaspoons pure vanilla extract
about 2 1/2 cups powdered sugar
2 tablespoons milk (nonfat is fine)
red or pink Food Coloring
Chocolate sprinkles, for the “seeds” (optional)
For the Cookies:
In a large stand mixer fitted with a paddle attachment, cream the butter and sugar. Add the egg and vanilla, mix thoroughly. Add sour cream, mix thoroughly. Add a few drops of green food coloring until you get to a good watermelon hue of green.
Sift together flour, salt, soda, baking powder and nutmeg. Add to butter mixture in
two parts and mix thoroughly.
Divide the dough into two parts and wrap each in wax paper. Refrigerate at least 1 hour. For the amount of frosting we are making, you will only use half of the dough. You can freeze the 2nd batch of dough for another use, or just double the frosting recipe!
Preheat oven to 400 degrees F.
On a clean, floured surface, roll out the dough with a rolling pin. Roll the dough so it’s about 1/4 – 1/2 inch thick, and use your favorite cookie cutters to cut out shapes of the dough. For these cookies, I used a stemless wine glass to cut out perfect cirlces. Use a cookie spatula (better known as a pancake flipper) to move your cookies from the floured surface to a well greased baking sheet. Ungreased silicone baking sheet liners work great here too.
Bake the cookies at 400 degrees F for 8 minutes. You never want them to get too browned around the edges, or they’ll be super crunchy. We like ours on the softer side. Baking time depends on what shapes you cut your cookies into – we have adjusted baking times from 8-12 minutes depending on the size of our cookies. Let cool completely before frosting.
For the Frosting:
Combine butter, salt, vanilla, and 1 cup of the powdered sugar. Add milk and remaining sugar, alternately. Mix until smooth & creamy. Add a few drops of food coloring until you get to your desired hue of watermelon pink!
Frost the cooled cookies and immediately add some chocolate sprinkles to give you the look of watermelon seeds. Cookies keep well in the fridge for a up to a week, a few days at room temperature. Enjoy!
NOTE: I made a full recipe of the dough and only used half. This cookie dough freezes really well and can be saved for another use, or you can double the frosting recipe and go crazy and bake all of the cookies!