Watermelon Sugar Cookies
These watermelon-flavored sugar cookies are SO delicious and fun for any summer occasion! You can flavor them as subtle or as strong as you'd like, but they are to die for and will surprise everyone!
Ingredients
- 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
Instructions
- 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.
Notes
Consistency Notes:
The dough should be pulling away from the sides of the mixer. If dough seems too crumbly or dry, mix for another minute.
If dough seems to sticky after blending, add small amounts of flour while rolling out the dough on a floured surface.