Watermelon Sugar Cookies

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Elinor Floyd

 

Summer is here, so what better way to celebrate than with watermelon and sugar cookies? Or better yet, watermelon shape sugar cookies! And who doesn’t love a seasonal shaped sugar cookie? A nice pumpkin around Halloween, snowman in the winter, or a heart for Valentine’s Day. They’re a delicious seasonal treat found in most grocery stores, but have you ever tried making a batch from scratch on your own? We’re talking customized shape sugar cookies that are both fun to make and delicious!

 

With an assortment of food coloring, and a good amount of patience, you can create the shaped sugar cookie of your dreams. Try a colorful tie-dye center, your favorite emoji, or even a fun summer fruit like watermelon—the possibilities are endless! Not only are these cookies tasty, but they are also a great way to get kids involved in the kitchen and let everyone’s creative juices run wild!

 

Check out more of Flour + Floyd’s recipes here: https://www.flourandfloyd.com/

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– 1 cup Clover Salted Butter

– 1/2 cup Packed Brown Sugar

– 1/2 cup Granulated Sugar

– 1 Clover Organic Whole Egg + 1 Clover Organic Egg Yolk

– 2 tsp Vanilla Extract

– 1/2 tsp Almond Extract

– 2 3/4 cups All Purpose Flour

– 1/4 tsp Baking Soda

– 1/2 tsp Salt

– Optional: poppy seeds & sesame seeds for decoration

 

* For WATERMELON COOKIES: mix red food coloring with the dough to create two shades of pink, and use green food coloring to create two shades of green—a bright green and dark green. Next, Swirl the pinks together and create a cylinder of pink dough with a 1-inch diameter. This will be the “inside” of your watermelon. Swirl the greens together. Then, on a lightly floured surface, roll out the green dough into a 1/4 inch thick rectangle the same length as your pink-cylinder. Then, wrap the green dough around the pink.

 

 

**Chill the dough to prevent the cookies from spreading too much while baking, this will impact the final cookie shape.

 

  • 1 : n a stand mixer cream together the granulated sugar, brown sugar, and room temperature butter for 7 minutes until pale & fluffy, scraping down the bowl 2-3 times as you cream.
  • 2 : To the same mixing bowl, add your eggs and egg yolk and mix until no yolk-yellow is visible. Next, add in your vanilla and almond extracts and mix on medium speed for 20 seconds.
  • 3 : In a separate bowl, whisk together your dry ingredients: flour, baking soda, and salt. Then, slowly add this dry mix into the wet ingredients by setting your mixture on med-low and incorporating about a cup of dry mix at a time. Mix until a large ball of dough forms.
  • 4 : Now for the fun part – making the fun centers! Divide your dough into 3 equal pieces. Set aside 1 piece for the plain exterior and get creative with the other 2/3 of dough*.
  • 5 : Once your center is assembled as you desire, set in the fridge to chill as you roll out the remaining 1/3 dough that was set aside earlier. Roll this dough out to about a 1/3 inch on a lightly flour surface.
  • 6 : Take your rolled-out dough and wrap around the chilled centers. Then, chill** the roll as you preheat your oven to 325º F.
  • 7 : Once the oven is preheated, pull out dough, slice into 1/3 inch slices, space dough on a parchment-lined cookie sheet, and add a few poppy and sesame seeds on top if desired. Bake cookies for 10-13 minutes until the bottoms are golden and set.
  • 8 : Cool cookies for 10-15 minutes before enjoying!