Hey Besties! I’m bringing you another fun sugar cookie flavor today! Now that warmer temps are here, I thought this would be the perfect addition to any summer gathering. These watermelon sugar cookies are the perfect treat to bring to your next barbeque or party! People will next expect this fun flavor and they are delicious on their own or with royal icing. You can also control how subtle or strong the watermelon flavor is by how much flavoring you use.
You know I love a no-chill, no-spread sugar cookies recipe…who’s got time for chilling dough?! SO in my true fashion, this recipe does not require chilling the dough, it’s super easy to roll-out and does not spread! The secret to this awesome watermelon flavor is LorAnn’s Watermelon Super Strength Flavor, which is so delish! The recipe below provides a decent amount of flavor but you can certainly use less or more based on what you’d like. Note, that I linked to a 1 oz bottle of this flavor. However, if you like to bake with fun flavors, THIS is the best way to get a lot of different super strength flavors for a great price!
I used my regular vanilla go-to Royal Icing recipe and its perfection. But you could also add the same watermelon flavoring to your icing if you’d like! Note that this flavoring will turn your cookies and icing slightly pink, so you may want to use white gel color to get your icing back to white.
For decorating, I got real creative using cutters I already have – circles, hearts, ovals and hand cut or used edges from other cutters to create the fun shapes. For example, for the slice of watermelon with the bite, I used a circle, then cut straight across and then used a baby bib cutter to create the bite mark! I’m not a fan of buying every single cutter, it’s too easy to hand cut or get creative with other cutter edges.
For icing colors, I used all ChefMaster gel colors. The lighter green is lemon yellow with a drop of leaf green, I love that color! The darker green is simply more leaf green. The pink/red is achieved using Super Red and the black is from Black Diamond.
Our family and friends LOVED these watermelon sugar cookies and I’m so excited to start offering them to our customers this summer! They smelled SOOOO good while I was decorating them, it was hard not to sneak a cookie or two. Who knew a sugar cookie could also be fruity, crisp and refreshing?!
Watermelon Sugar Cookies
- 1 cup Unsalted Butter Room Temperature
- 1 cup Granulated White Sugar
- 1 tsp Vanilla Extract
- 1 Egg Room Temperature
- 2 tsp Baking Powder
- 1/2 tsp Salt
- 3 cups All-Purpose Flour
- 1/2 tsp Watermelon Super Strength Flavor LorAnn's Brand
- Preheat oven to 350 degrees F.
- I use parchment paper on my cookies sheets and reuse them for all my batches that day.
- In your mixer bowl (or large bowl with hand-mixer) cream butter and sugar until smooth, at least 1 minute.
- Beat in vanilla extract and egg
- In a separate bowl, combine baking powder, salt and flour. Add to wet ingredient mixing bowl a little at a time.
- Mix until thoroughly blended
- Add 1/2 tsp watermelon super strength flavor and blend. This amount will give a decent flavor. Add more or less if you desire a lighter or stronger flavor. Note that your dough will turn light pink!
- Chilling the dough is not necessary! I have tried many different ways of rolling out dough and always come back to the old-fashioned way; a sheet of wax paper that has been floured.
- I usually divide the dough into 3 chunks and roll out each onto a floured surface and cut. In my experience, this dough works best for cookies at 1/4" thick. I use my Joseph Joseph rolling pin which does the measuring for me – genius!
- Bake at 350 for 7-8 minutes, depending on size of cookie. I also suggest baking similar-sized cookies together.
- Cool cookies on cookie sheet until firm enough to transfer to cooling rack.
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