Watermelon Sugar Cookies
There’s something about a sugar cookie that just feels like summer. Maybe it’s the soft, doughy texture, or the sweet and slightly tangy flavor. Whatever it is, these Watermelon Sugar Cookies are the perfect way to celebrate the season! The watermelon cookies are easy to make, and they’re sure to be a hit at your next picnic or potluck.
Summertime is all about fun in the sun, cookouts, and swimming. But for us, the best part of summer is enjoying delicious watermelon treats. These sugar cookies are my new favorite way to enjoy watermelon. What’s not to love? There is no juice to clean up and no seeds to spit out. Also, they’re perfect for a quick snack or a party dessert! Plus, they’re so easy to make that even kids can help out. We hope you get a chance to try them this summer!
Watermelon Sugar Cookies
Are you looking for a way to breathe some new life into your summer dessert routine? Then these cookies are just what you are looking for. They are a colorful twist on a classic cookie that everyone loves. Next time you have a rainy summer day, you can brighten it up by getting into the kitchen and whipping up a batch of these homemade sugar cookies. Plus, the kid can help you make them!
Watermelon Sugar Cookies Ingredients
If you ask us, the best part of making these delicious cookies is that there is no need for fancy ingredients. You need a few basic ingredients that you may already have on hand, that’s it! Here’s a full list of the ingredients that you need to make this delicious sweet treat.
- Pillsbury refrigerated sugar cookie dough
- all-purpose flour
Royal Icing Ingredients
- powdered sugar
- meringue powder
- room temperature water
- Gel food coloring
**See the recipe card at the end of the post for quantities.
Watermelon Sugar Cookies Instructions
Making these watermelon cookies is so easy, the royal icing does take a little bit of time to make but it’s worth it!
Step 1: Preheat the oven and line a baking sheet
Preheat the oven to 350 degrees and line a baking sheet with parchment paper or a silpat baking mat.
Step 2: Add the flour to the cookie dough
Whisk flour to break up any lumps then add the cookie dough. Either by hand or with an electric mixer, combine dough and flour on low speed until well incorporated.
Step 3: Roll out the cookie dough, and cut out shapes
Using a rolling pin, roll dough to ¼ inch thickness. Cut out cookie shapes, using a half-circle cookie cutter. You can also use a round cookie cutter and cut the circles in half.
Step 4: Add the cookie dough to the baking sheet
Place the dough on a prepared baking sheet.
Step 5: Bake the cookies until the edges brown
Bake cookies at 350 for 8 minutes or just until the edges start to brown.
Step 6: Cool the cookies
Allow the cookies to cool for about 5 minutes before transferring them to a wire rack to finish cooling to room temperature.
For the Icing
Step 7: Add sugar and meringue powder to a mixer
In a stand mixer or electric mixer combine sugar and meringue powder.
Step 8: Add water to sugar and meringue powder
Add 8 tablespoons of water, using the whisk attachment, and beat for 1 minute on low. Continue to add water one tablespoon at a time until the icing slowly drizzles from the whisk when lifted. If the icing is too hard, add more water one drop at a time. Too runny? Add more icing sugar one teaspoon at a time.
Step 9: Color the icing
Separate the icing into small mixing bowls and add desired food coloring. You’ll need three colors: red, dark green and light green. For the two different shades of green just add additional drops of green food coloring to the bowl until it’s the color you are looking for.
Step 10: Place the icing in piping bags
Mix well and scoop the icing into piping bags or icing bottles.
Decorating The Cookies
Step 11: Pipe a red outline on the cookie
Start with the red icing and create an outline in a half-circle shape on the cookie. Be sure and leave enough room for the watermelon rind.
Step 12: Fill in the icing outline
Fill in the outline with the red or hot pink icing.
Step 13: Pop any bubbles and fill in the gaps
Take a toothpick and move the icing around to fill in gaps or pop any bubble you see.
Step 14: Allow the first icing layer to dry
Allow the icing to completely dry before adding the next color. This keeps the icing from bleeding together.
Step 15: Outline the cookie with dark green icing
Once the red has dried. Outline the outer edge of the cookies with a line of the dark green icing.
Step 16: All the icing to dry, then add the light green icing
Allow the icing to dry before you add the lighter green edge then fill in between the dark green edge and the red icing with the lighter shade of green.
Step 17: All the cookies to dry completely
Allow the icing on the cookies at least 2-3 hours to dry before adding the seeds.
Step 18: Draw on the seeds
Once the icing has completely dried, use a black edible marker to draw the seeds on the watermelon.
Equipment
You only need a few pieces of kitchen equipment to make these fun summer-themed sugar cookies. Grab these tools and get ready to enjoy this sweet treat.
- Stand mixer
- Mixing bowls
- Measuring cups and spoons
- Rolling Pin
- Baking sheet
- Wire rack
- Cookie Cutters
- Icing bottles
- Icing tips
- Toothpick
PIN IT!!
Watermelon Sugar Cookies Tips
Cookie Dough: The dough will be sticky, so flour your hands and surface before rolling it out.
Food Coloring: Use a light hand when adding the food coloring to the icing. A little goes a long way!
Baking Sheet: If you don’t have a silicone baking mat, you can use parchment paper instead.
Storage
These cookies can be stored in an airtight container at room temperature for up to 5 days. You can also freeze the cookies for up to 3 months in a freezer-safe container.
More Cookies Recipes
Bourbon Butter Cream Sugar Cookies
FAQS
Can I use homemade sugar cookie dough?
Yes, you can use homemade sugar cookie dough. Just make sure it’s well chilled before you attempt to roll it out.
How do I get the black seeds on the watermelon cookies?
You can use a black edible marker or even chocolate chips for the seeds. If using chocolate chips, don’t wait until the royal icing dries, you will need to it wet for them to stick.
Do I have to use meringue powder?
Yes, meringue powder is needed for this royal icing recipe.
Give these Watermelon Cookies a Try Today
Watermelon Sugar Cookies are the perfect summertime treat! Made with sugar cookie dough and topped with beautiful royal icing, these cookies are not only delicious but also beautiful. So grab your supplies, preheat the oven, and let’s get started!
MORE RECIPES YOU MAY ENJOY
Banana Pudding Cheesecake Bars
Coconut Dream Cookies Cheesecake
Watermelon Sugar Cookies
Equipment
- Stand mixer
- mixing bowls
- Measuring Cups and Spoons
- Rolling Pin
- baking sheet
- Wire rack
- Icing bottles
- Icing tips
- Toothpick
Ingredients
- 1 package Pillsbury refrigerated sugar cookie dough
- ¼ cup all purpose flour
- 4 cups powdered sugar
- 3 tablespoons meringue powder
- 8-12 tablespoons room temperature water
- Gel food coloring – green and red
- Edible marker – black
Instructions
- Preheat oven to 350 degrees and line a baking sheet with parchment paper or a silpat baking mat.
- Whisk flour to break up any lumps then add in the cookie dough. Either by hand or with an electric mixer, combine dough and flour on low speed until well incorporated.
- Using a rolling pin, roll dough to ¼ inch thickness. Cut out cookie shapes, using a half circle cookie cutter. You can also use a round cookie cutter and cut the circles in half.
- Place the dough on prepared baking sheet.
- Bake cookies at 350 for 8 minutes or just until the edges start to brown.
- Allow the cookies to cook for about 5 minutes before transferring them to a wire rack to finish cooling to room temperature.
- In a stand mixer or electric mixer combine sugar and meringue powder.
- Add 8 tablespoons of water, using the whisk attachment, beat for 1 minute on low. Continue to add water one tablespoon at a time until the icing slowly drizzles from the whisk when lifted. If the icing is too hard, add more water one drop at a time. Too runny? Add more icing sugar one teaspoon at a time.
- Separate the icing into small mixing bowls and add desired food coloring. You’ll need three colors: red, dark green and light green. For the two different shades of green just add additional drops of green food coloring to the bowl until it’s the color you are looking for.
- Mix well and scoop the icing into piping bags or icing bottles.
- Start with the red icing and create an outline in a half circle shape on the cookie. Be sure and leave enough room for the watermelon rind.
- Fill in the outline with the red or hot pink icing.
- Take a toothpick and move the icing around to fill in gaps or pop any bubble you see.
- Allow the icing to completely dry before adding the next color. This keeps the icing from bleeding together.
- Once the red has dried. Outline the outer edge of the cookies with a line of the dark green icing.
- Allow the icing to dry before you add the lighter green edge then fill in between the dark green edge and the red icing with the lighter shade of green.
- Allow the icing on the cookies at least 2-3 hours to dry before adding the seeds.
- Once the icing has completely dried, use a black edible marker to draw the seeds on the watermelon.
Notes
Store cookies at room temperature in an airtight container. Any nutritional data I provide is an approximation and actual dietary information can vary based on ingredients and proportion sizes
