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4.91 from 10 votes

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.
Prep Time15 mins
Cook Time10 mins
Chill Time2 hrs
Total Time2 hrs 25 mins
Course: Dessert
Cuisine: American
Servings: 18 Cookies
Calories: 318kcal
Author: Neha


  • Electric Mixer


  • 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


  • 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.
    Sugar cookies dough sliced for baking watermelon cookies.
  • To finish the third side of watermelon cookie slices use a large round cookie cutter or any circular lid.
    Shaping sugar cookies using a 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.
    Sanding sugar spreaded in a small plate showing how to decorate watermelon cookies.
  • 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.


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!



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