Easy Watermelon Sugar Cookies
Watermelon Sugar Cookies are a fun and easy treat to make for any summertime occasion. With sugar cookie dough, buttercream frosting, and chocolate sprinkles, these summer cookies are sure to be a hit at picnics, BBQs, and pool parties!
Servings: 30 cookies
Calories: 198kcal
Ingredients
- ½ cup butter
- 6 TBSP butter flavored Crisco
- ½ cup granulated sugar
- ½ cup powdered sugar
- 1 TBSP milk
- 1 egg
- ¼ tsp baking soda
- ¼ tsp cream of tartar
- ½ tsp salt
- 2 ¼ cups flour
Amazing Buttercream Frosting
- ½ cup softened butter
- 1 ½ tsp vanilla extract
- 4 cups powdered sugar
- 3-4 TBSP milk
- chocolate "Jimmie" sprinkles
- red & green coloring
Instructions
- Prep: Preheat the oven to 350 degrees F. Line two baking sheets with parchment paper and set them aside.
- Dough: In a large mixing bowl (or bowl of stand mixer), using an electric mixer, cream the butter, Crisco, sugar, powder sugar, and milk on medium speed. Then add in the egg and mix until well combined.
- In a separate bowl, whisk the flour, baking soda, cream of tartar, and salt to combine. Add the dry ingredients to the bowl of wet ones and mix until smooth.
- Bake: Roll the dough into 1-inch balls and place them on the parchment lined baking sheets.
- Spray the bottom of a glass measuring cup with non-stick cooking spray and then dip that into a plate with a thin layer of sugar. Press each dough ball down slightly with the sugar covered glass, apply the cooking spray as needed to ensure each cookie dough has a layer of sugar.
- Place the cookies in the preheated oven and bake for 8-9 minutes. Lett hem cool on the baking sheets for a few minutes before transferring them to a cooling rack to cool completely.
- Buttercream frosting: In a medium size bowl, using an electric mixer, combine the butter, vanilla extract, and milk. Mix on medium speed for 30 seconds. Add in the powder sugar, 1 cup at a time, until you've reached your desired consistency.
- Divide the frosting into two bowls, one with slightly more frosting than the other. Add red food coloring to the bowl with more frosting, starting with 2-3 drops. Stir well until the coloring is well mixed, if you want a deeper red color, add more food coloring.
- In the other bowl, add the green food coloring. I used 5-6 drops for my deep green color, start with 2-3 and add more from there to be safe. When the green is fully combined, transfer the frosting to a piping bag with a medium sized round tip.
- Decorate: Create your watermelon cookies by frosting the inner portion of the cookie with red frosting using a spreading knife. Be sure to leave a small lip around the cookie for the green frosting "rind".
- Pipe the green frosting around the edges of the red frosting in a complete circle. Next sprinkles the chocolate Jimmies in the center for the "seeds" of the watermelon. Let the cookies set for a few minutes, then serve and enjoy!
Notes
These frosted sugar cookies will stay fresh for up to 3-5 days if stored in an airtight container at room temperature.
Place them in an airtight container or freezer bag and freeze for up to 3 months. Thaw at room temperature before serving.
Nutrition
Calories: 198kcal | Carbohydrates: 29g | Protein: 1g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 22mg | Sodium: 100mg | Potassium: 22mg | Fiber: 0.3g | Sugar: 21g | Vitamin A: 200IU | Calcium: 7mg | Iron: 0.5mg