Watermelon Cookies

My soft Sour Cream Sugar Cookies are easy to decorate Watermelon Cookies! Perfect Cookies to bring on your next BBQ party or for easy Summer Treats.

Find all my Cookie Recipes here!

I am super thrilled to show you how easy it is to make these Watermelon Sugar Cookies. Flavor packed and super soft sugar cookies covered in Sugar Cookie frosting. 

These are then coated in sanding sugar and topped with mini chocolate chips. Don't they look like perfect little seeds!

Cookies: Taste & Texture

• Melt in your mouth soft
• Oh-so Flavorful
• Stay soft for days
• Slight crunch from sanding sugar

Sugar Cookie Ingredients:

• Cornstarch: Makes the softest cookies around, period!
• Leaveners: We will use both baking powder and baking soda
• Sour Cream: Makes the softest sugar cookies you will ever know.
• Salt: To balance sweetness and impart flavor to sugar cookies
• Extracts: Combination of almond and vanilla extract impart an impeccable flavor to these cookies

How to make Watermelon Cookies:

• After rolling the chilled cookie dough (I do this between two parchment papers to avoid dough sticking to the surface and rolling pin), cut triangles out of it.
• This triangle should be around 2 inches both sides. Don't be tempted to make large ones as these cookies will expand a bit after baking, remember we added sour cream to the dough? 
• To finish the third side of triangle we'll need a round cookie cutter or any circular lid. I used chocolate wafers' lid. 😉
• This way you will get perfect watermelon slices without needing a watermelon cookie cutter. Pretty neat!
• Place these cookie slices on a lined pan and bake!

How to make sugar cookie frosting:

It is very simple to make sugar cookie frosting. Almost same process as we make buttercream, just with less whipping.

• Whip butter, confectioners' sugar and heavy whipping cream together until well blended.
• Add more whipping cream if you wish to thin it out.
• Spread on cooled cookies!

Decorating Tools:

Like I said you don't even need a cookie cutter to shape these cookies. All you'll require is-

1. A knife
2. A circular lid or a giant round cookie cutter
3. Granulated Sugar (to make white rind)
4. Red and green sanding sugar. Btw you can also color your own sugar with red and green food coloring, if you have white sanding sugar available at your end.

I adapted the idea of these summer cookies from here.

Tips to make Best Sugar Cookies:

1. Always use a kitchen scale to weigh your ingredients. Too much flour can make cookies dry and tough.
2. Never skimp on dough chilling time. Chilling helps to firm up the dough and flavor enhancement.
3. Don't be tempted to over bake cookies, they will continue to set as they cool down.
4. Make the cookie frosting a little on the wet side rather than thick. This will allow the cookie to absorb some of the moisture from frosting keeping them super moist for days!

How thick should I roll out sugar cookies?

You should roll sugar cookie dough to ¼ of an inch. Any thinner and the cookies will bake too dry.

Why are my sugar cookies hard?

1. You probably have over baked them.
2. Or added too much flour.

To avoid this, check out my best cookie baking tips above. 

What can be made with sour cream?

Here are more ideas to bake with left over sour cream:

Fresh Strawberry Bread

Chocolate Zucchini Cupcakes

Moist and Small Vanilla Cake

Decadent Chocolate Bundt Cake

Fluffy Pistachio Cupcakes

Watermelon Cookies

My soft Sour Cream Sugar Cookies are easy to decorate Watermelon Cookies! Perfect Cookies to bring on your next BBQ party or for easy Summer Treats.

4.91 from 10 votes

Print Pin Rate

Course: Dessert

Cuisine: American

US Customary - Metric

Prep Time: 15 minutes

Cook Time: 10 minutes

Chill Time: 2 hours

Total Time: 2 hours 25 minutes

Servings 18 Cookies

1x2x3x

Calories: 318kcal

Author: Neha

Equipment

• Electric Mixer

Ingredients

• ▢ 2 ⅓ (330 g) Cups All Purpose Flour
• ▢ 2 (19 g) Tbsp Cornstarch
• ▢ ½ tsp Baking Powder
• ▢ ½ tsp Baking Soda
• ▢ ½ tsp Salt
• ▢ ½ (112 g) Cup Butter unsalted, softened to room temperature
• ▢ 1 (200 g) Cup Granulated Sugar
• ▢ 1 Large Egg at room temperature
• ▢ ½ (120 g) Cup Sour Cream full fat, at room temperature
• ▢ 1 tsp Pure Vanilla extract
• ▢ ¼ tsp Almond Extract

Sugar Cookie Frosting:

• ▢ ½ Cup Butter Softened to room temp
• ▢ 3 Cups Confectioners' Sugar
• ▢ 3 Tbsp Heavy Whipping Cream (a little more if needed)
• ▢ 1 tsp Vanilla Extract

To Decorate:

• ▢ ½ Cup Red Sanding Sugar
• ▢ 2 Tbsp Green Sanding Sugar
• ▢ 2 Tbsp Granulated Sugar
• ▢ ¼ Cup Mini Chocolate Chips

US Customary - Metric

Instructions

• In a bowl of standing mixer fitted with paddle attachment, or using a hand held mixer beat butter and sugar together until light and fluffy. About 2 minutes.
• Add in egg and beat well to combine. Next blend in sour cream and both extracts.
• Slowly incorporate in flour, baking powder, baking soda, salt and cornstarch, then allow to mix till the flour disappears into the dough.
• Divide dough into 2 equal balls and place each portions on a plastic wrap and shape them into 5-6 inches round discs. Place them in refrigerator for 2 hours or until they are firm enough to be rolled.
• Preheat oven to 350 deg F. Quick Tip: When rolling, I like to roll them between to sheets of parchment paper to avoid dough sticking. Roll each disc to ¼ inch thickness and cut into triangles.
  
• To finish the third side of watermelon cookie slices use a large round cookie cutter or any circular lid.
  
• Transfer cookie slices to 2 baking sheets lined with parchment paper and bake for 10-11 minutes. The cookies will be puffed up at this moment and will be just set.
• Allow to cool on baking sheet for 5-7 minutes and then transfer on wire rack to complete Cooling.

To Make Frosting:

• Whisk butter, confectioners' sugar, vanilla and Whipping cream together using a hand held or stand mixer, until the frosting gets fluffy and light in color.
• Keep covered until ready to use and frost on complexity cooled cookies.

To Decorate:

• Arrange granulated, red and green sugars on a plate as shown in the image and invert frosted cookies on this plate and lift gradually.
  
• If there are any unfilled spaces on the cookie, sprinkle more sugar with the help of a spoon. Believe me, It is easier than you think!
• Repeat with all cookies and Dot each cookie with a few mini chocolate chips and press them lightly into the frosting.

Notes

Storage Information:

• Store these Sugar Cookies at room temp for about 2 days.
• You can also freeze unfrosted cookies for about 2 months. Thaw in the refrigerator or on counter top and allow to come to room temp. before frosting.

Quick Note: You can also dye your own sugar with red and green food coloring, if you have white sanding sugar available at your end.

Tips to make Best Sugar Cookies:

1. Always use a kitchen scale to weigh your ingredients. Too much flour can make cookies dry and tough.
2. Never skimp on dough chilling time. Chilling helps to firm up the dough and flavor enhancement.
3. Don't be tempted to over bake cookies, they will continue to set as they cool down.
4. Make the cookie frosting a little on the wet side rather than thick. This will allow the cookie to absorb some of the moisture from frosting keeping them super moist for days!

 

Nutrition

Serving: 1Cookie | Calories: 318kcal | Carbohydrates: 48g | Protein: 2g | Fat: 13g | Sodium: 202mg | Sugar: 34g

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