Watermelon decorated cookies

Watermelon decorated cookies DEFAULT

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!

Easy Watermelon cookies decorated with sanding sugar and mini chocolate chips.

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

Soft Sugar cookies made with sour cream decorated as watermelon cookies.

  • 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:

Chilled sugar cookie dough rolled between sheets of parchment paper.
Sugar cookies dough sliced for baking watermelon cookies.

Shaping sugar cookies using a circular lid.
Shaped sugar cookies ready to be baked.

Sliced and unbaked sugar cookies on a plate
Soft baked sugar cookies cooling on a silver plate.

  • 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!

Watermelon slice cookies sprinkled with read and green sanding sugar.

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!

Watermelon sugar cookies with mini chocolate chip seeds arranged on a plate.

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.

Sanding sugar spreaded in a small plate showing how to decorate watermelon cookies.
Decorating sugar cookies by dipping them in sanding sugar.

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!

Cut out sugar cookies in the shape of watermelon cookies on a white board.

 

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.
Print Pin Rate
Total Time: 2hours25minutes

Ingredients

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
Sours: https://greedyeats.com/watermelon-cookies/

It’s National Watermelon Day! Watermelon is one of my favorite fruits. Much to my dismay, we don’t have watermelon in the house right now, and so I couldn’t resist celebrating today with these Mickey Watermelon Cookies! These sweet vanilla sugar cookies are decorated with brightly colored icing to look like watermelon slices, complete with Mickey shaped sprinkle seeds!

mickey watermelon slice cookies with a pool floatie

These vanilla sugar cookies are some of my favorites. I use this recipe all of the time when I want to make cut-out cookies but if you’d like other flavors, you can also try my lemon cut-out cookies or my spiced brown sugar cookies. Or you can also use your favorite pre-made sugar cookie dough and just decorate them!

To make the cookies, first combine the flour, salt, and baking soda in a small bowl. Then, beat the butter and sugar in a medium bowl until light and fluffy. Add the egg and vanilla extract and then beat until well combined.

Add the flour mixture, beating until well combined and a nice dough forms. Transfer the dough to flat work surface and press into a rectangle about 1-inch thick. This will make it a bit easier to roll out later. Wrap the dough in plastic wrap and chill for 1 hour.

  • sugar cookie dough rolled out
  • sugar cookie dough with triangle shaped cookies cut out

Place the chilled dough on a lightly floured surface and roll out to about 1/4 inch thickness. Cut into shapes using a triangle shaped cookie cutter. I used the triangle cutter from this American Crafts Sweet Sugarbelle Set. Place the cut-out cookies on baking sheets lined with parchment paper and chill for 15 minutes. This will help the cookies keep their shape.

Bake the chilled cookies at 350 F for 8-10 minutes or until the edges are light golden. Cool the cookies for 2 minutes on the baking sheet before transferring to a wire rack to cool completely.

  • triangle shaped cookies
  • triangle shaped cookies

While the cookies are cooling, make the royal icing. I generally prefer to use meringue powder for my royal icing as I find it easier to use than fresh egg whites. To start, whisk together the powdered sugar and meringue powder.

Add 1/4 cup of warm water and beat on low speed until well-mixed. Then, beat on high speed until the icing is glossy and holds stiff peaks. Stir in additional warm water, a tablespoon at a time, until icing creates loose ribbons when drizzled with a spoon. Aim to have the icing ribbons disappear back into the bowl within 10 seconds of being picked up with the spoon.

Divide the icing into three bowls, placing smaller amounts of icing into two bowls (for the two greens) and a larger amount in the third bowl (for the pinkish red). Cover the bowls with plastic wrap when not working with them so they don’t start to harden.

Using gel food coloring, dye one of the smaller bowls dark green and the other smaller bowl light green. For my dark green, I used Americolor’s leaf green. For the light green, I used a combination of the leaf green and the green from Wilton’s primary color set.

The larger bowl of icing will be used for the watermelon flesh so it should be a pinkish red. To make this color, I used a combination of the pink from the Wilton neon color set and Americolor’s super red.

Once the icing colors are mixed, transfer them to piping bags fitted with small to medium round piping tips. Since I only have one small size tip, I used a coupler to make it easier to transfer the tip between bags.

To decorate the cookies, pipe and fill a small dark green rectangle along the top flat edge of the triangle to make the rind. Do this for all of the cookies so that they have time to dry a little bit before the light green section. Pipe and fill a small light green rectangle under the dark green section to finish the rind. Again, do this for all of the cookies before moving onto the watermelon flesh.

For the watermelon flesh, pipe and fill a large triangle, following the edges of the cookies. Before the icing sets completely, place the Mickey shaped sprinkles to make the seeds. For these cookies, I used the black Mickey sprinkles from the Disney Eats collection at Target. I don’t think they’re still available there, but there are similar ones on Amazon. Let the cookies dry completely before stacking or storing so that the icing doesn’t smudge.

mickey watermelon cookies on a plate

Enjoy!

Disclaimer: Links in this post are affiliate links. As an Amazon Associate I may earn a very small amount from qualifying purchases. Thank you for supporting my blog!

Mickey Watermelon Cookies

Happy Watermelon Day! Celebrate the perfect summer fruit with these Mickey Watermelon Cookies! These sugar cookies are topped with colorful icing and Mickey shaped sprinkle seeds.

Prep Time30minutes

Cook Time8minutes

Rest Time1hour

Sugar Cookies

  • 1 ½cupsall-purpose flour
  • ¼teaspoonsalt
  • ½teaspoonbaking soda
  • ½cupunsalted butter, softened
  • ½cupgranulated sugar
  • 1large egg
  • 1teaspoonvanilla extract

Royal Icing

  • 2cupspowdered sugar
  • 1 ½tablespoonsmeringue powder
  • ¼ – ½cupwarm water
  • green gel food coloring
  • pink gel food coloring
  • red gel food coloring

Equipment

  • triangle cookie cutter
  • piping bags
  • small and medium round piping tips

Sugar Cookies

  1. In a small bowl, whisk together the flour, salt, and baking soda.

  2. In a medium bowl, beat the butter and sugar together until light and fluffy.

  3. Add the egg and vanilla and beat until combined.

  4. Add the flour mixture and beat until well combined.

  5. Transfer dough to a flat work surface and press into a rectangle about 1-inch thick. Wrap dough in plastic wrap and chill for 1 hour.

  6. Preheat the oven to 350 F. Line two baking sheets with parchment paper.

  7. Place dough on a lightly floured surface and roll out to about ¼ thickness. Cut into shapes using the triangle cookie cutter.

  8. Place cut out cookies on prepared baking sheets and chill for 15 minutes.

  9. Bake for 8-10 minutes or until the edges are light golden.

  10. Let cookies cool for 2 minutes on the baking sheets before transferring to a wire rack to cool completely.

Royal Icing

  1. In a medium bowl, whisk together the powdered sugar and meringue powder.

  2. Add ¼ cup of warm water and beat on low speed until well combined. Beat on high speed until glossy and the icing holds stiff peaks.

  3. Stir in additional warm water, a tablespoon at a time, until icing creates loose ribbons when drizzled with a spoon. Aim to have the icing ribbons disappear back into the bowl within 10 seconds of being picked up with the spoon.

  4. Divide the icing into three bowls, placing smaller amounts of icing into two bowls (for the two greens) and a larger amount in the third bowl (for the pinkish red). Cover the bowls with plastic wrap when not working with them.

  5. Using the green gel food coloring, dye one of the smaller bowls dark green and the other smaller bowls light green. Dye the last bowl a pinkish red color using a combination of pink and red gel food coloring.

  6. Transfer icing to piping bags fitted with round piping tips. If you only have one round piping tip, use a coupler so you can easily transfer the tip between bags.

Assembly

  1. Pipe and fill a small dark green rectangle around the back edge of the triangle cookies. This will be the watermelon rind. Pipe this section on all of the cookies before moving onto the light green.

  2. Pipe and fill a small light green rectangle right below the dark green.This will be the second part of the watermelon rind. Pipe this section on all of the cookies before moving onto the pinkish red.

  3. Pipe and fill a large triangle below the light green section, following the edge of the cookie. This will be the watermelon flesh.

  4. Add a few Mickey shaped sprinkles to the watermelon flesh to make watermelon seeds.

  5. Let dry completely before stacking or storing cookies.

Mickey MouseSugar Cookies

Sours: https://dropofdisney.com/mickey-watermelon-cookies/
  1. Mercedes raised center caps
  2. Kanaya homestuck
  3. City of cerritos jobs



You can decorate a multitude of cookie shapes into a watermelon slice.

Beyond a watermelon slice cookie cutter,

you can make your own with a circle/oval cutter and a straight edge cutter.

You'll need 10 second glaze in 4 colors: green, reddish-pink, black, and white.

If you'd like your watermelon seeds to be more 3-Dimensional, make transfers.

On parchment paper, pipe black dots and pull a toothpick through the top to form a seed shape.

 Allow them to dry overnight.

Outline and flood the rind of the watermelon.

After it has dried for 30+ minutes, add a white outline inside the rind.

Give them 30+ minutes to dry and then outline and flood the inside with the reddish-pink glaze.

While the glaze is still wet, carefully set the "seeds" in place.

OR......if you didn't make transfers, just use the wet-on-wet technique.

While the reddish-pink glaze is still wet,

add black dots and pull a toothpick through the tops to form "seeds".

 Once the green glaze has dried overnight, paint random stripes on the rind

with your choice mixture of green, white, electric green, and lemon yellow Americolor gels.




Summer is HERE.....in Cookies

Summer Fun: Sunshine Cookies (Tutorial)

Summer Fun: Watermelon Cookies (Tutorial)
Summer Fun: Picnic Cookies (Tutorial) 
Summer Fun: Beach Ball Cookies (Tutorial) 

Summer Fun: Popsicle Cookies (Tutorial)

Sours: https://www.cookiecrazie.com/www.cookiecrazie.com//2013/06/summer-fun-watermelon-cookies-tutorial.html
How to Make Watermelon Cookies!

SweetAmbs

A cookie shaped like a cake and decorated to look like watermelon with a cute face. The cake is surrounded by watermelon slice cookies with cute faces.

How cute are these cookies?? I figured I’d stick with the watermelon theme since I already had the colors left over from my watermelon dress cookie 🙂 Get the supply list and watch the video below to create your own watermelon cake cookie and watermelon slice cookies!

Get this tutorial ad-free along with other members-only benefits by becoming a subscriber on Patreon!

This post contains affiliate links. Read my affiliate disclosure here.

The cutter that I used for the watermelon cake cookie is the Wedding Cake shape from Ann Clark Cookie Cutters (I’m certain of it, this time!) and the watermelon slices were cut from a 3″ round cookie.

A cookie shaped like a cake and decorated to look like watermelon with a cute face. The cake is surrounded by watermelon slice cookies with cute faces.

This design involves using just flood consistency royal icing and tipless decorating bags. Sometimes I like to skip the decorating tips especially when making teeny tiny details like the faces on these watermelon slices.

Read my Ultimate Guide To Royal Icing to learn all about royal icing consistencies.

Here’s what you’ll need to make this Watermelon Cake Cookie (and cute watermelon slice cookies, too!)

These supplies are available in my Amazon Store unless otherwise noted.

  • Chilled sheet of cookie dough (my recipe is available in the tutorial shop)
  • 3” round cookie cutter
  • Wedding cake cookie cutter 
  • Flood consistency royal icing in green, light green, white, dark pink, and light pink
  • Tipless decorating bags
  • Bag ties
  • Scribe tool

Icing Colors (I used Chefmaster)

  • Green = Neon Green + a touch of Leaf Green
  • Light green = Green from above mixed with white icing
  • Dark Pink = Rose Pink + A touch of Tulip Red
  • Light pink = Dark pink from above mixed with white icing
  • Black = Black Diamond

See my tips on how to make black royal icing.

Instructions

Step 1

Ice a watermelon slice cookie with flood consistency royal icing in green, white, and dark pink. Use a scribe tool to help shape the icing. Allow the icing to dry for about an hour.

A tipless piping bag applying dark pink icing to a cookie that resembles a watermelon slice.

Step 2

Pipe eyes and a mouth with black flood consistency royal icing.

Step 3

Add reflections in the eyes with tiny dots of white flood consistency royal icing.

Step 4

Add cheeks with light pink flood consistency royal icing.

Step 5

Add eyelashes with the black icing.

A tipless piping bag applying black eyelashes to a cookie that resembles a watermelon slice with a cute face.
A tipless piping bag applying pink cheeks to a cookie that resembles a watermelon slice with a cute face.

Step 6

Ice the bottom tier of a cake-shaped cookie with green flood consistency royal icing. Use the scribe tool to help shape the icing.

Pipe wavy lines of white flood consistency royal icing and use the scribe tool to blend them.
Ice the middle tier with white flood consistency royal icing. Use the scribe tool to help shape the icing.

A tipless piping bag applying white wavy vertical lines to the bottom tier of a cookie shaped like a cake. The bottom tier is iced in green.

Step 7

Ice the top tier with dark pink flood consistency royal icing. Use the scribe tool to help shape the icing. Allow the icing to dry completely (overnight is best).

A scribe tool blending the white lines into the green icing to resemble watermelon rind.

Step 8

Pipe seeds with black flood consistency royal icing. Use the scribe tool to help shape them.

A cake shaped cookie iced to resemble a watermelon and a tipless piping bag applying black seeds to the top tier of the cake cookie.

Step 9

Use the black icing to pipe eyes and a mouth.

Step 10

Add reflections in the eyes with tiny dots of white flood consistency royal icing.

Step 11

Add cheeks with light pink flood consistency royal icing.

Step 12

Add eyelashes with the black icing.

A tipless piping bag applying black eyelashes to the cake cookie.

Step 13

Pipe a dot border on the bottom and top of each tier with green, light green, light pink, and dark pink flood consistency icing.

A tipless decorating bag piping pink dots along the top tier of the cookie cake.

Step 14

Pipe bow loops with light pink flood consistency icing. Use the scribe tool to help shape the icing. Allow the icing to dry for about 15 minutes.

Step 15

Pipe the bow center with light pink flood consistency icing.

Printable instructions and supply list

Materials

  • Chilled sheet of cookie dough
  • 3” round cookie cutter
  • Wedding cake cookie cutter
  • Flood consistency royal icing in green, light green, white, dark pink, and light pink
  • Tipless decorating bags
  • Bag ties
  • Scribe tool
  • Icing Colors (I used Chefmaster):
  • Green = Neon Green + a touch of Leaf Green
  • Light green = Green from above mixed with white icing
  • Dark Pink = Rose Pink + A touch of Tulip Red
  • Light pink = Dark pink from above mixed with white icing
  • Black = Black Diamond

Instructions

  1. Ice a watermelon slice cookie with flood consistency royal icing in green, white, and dark pink. Use a scribe tool to help shape the icing. Allow the icing to dry for about an hour.
  2. Pipe eyes and a mouth with black flood consistency royal icing.
  3. Add reflections in the eyes with tiny dots of white flood consistency royal icing.
  4. Add cheeks with light pink flood consistency royal icing.
  5. Add eyelashes with the black icing.
  6. Ice the bottom tier of a cake-shaped cookie with green flood consistency royal icing. Use the scribe tool to help shape the icing.
  7. Pipe wavy lines of white flood consistency royal icing and use the scribe tool to blend them.
    Ice the middle tier with white flood consistency royal icing. Use the scribe tool to help shape the icing.
  8. Ice the top tier with dark pink flood consistency royal icing. Use the scribe tool to help shape the icing. Allow the icing to dry completely (overnight is best).
  9. Pipe seeds with black flood consistency royal icing. Use the scribe tool to help shape them.
  10. Use the black icing to pipe eyes and a mouth.
  11. Add reflections in the eyes with tiny dots of white flood consistency royal icing.
  12. Add cheeks with light pink flood consistency royal icing.
  13. Add eyelashes with the black icing.
  14. Pipe a dot border on the bottom and top of each tier with green, light green, light pink, and dark pink flood consistency icing.
  15. Pipe bow loops with light pink flood consistency icing. Use the scribe tool to help shape the icing. Allow the icing to dry for about 15 minutes.
  16. Pipe the bow center with light pink flood consistency icing.

I hope this tutorial inspires you to create your own watermelon cake cookie!

Click on the images below for more cookie decorating tutorials!

A Wilton 3 Color Coupler next to 3 marbled cookies
A piping bag with a decorating tip next to a set of galaxy cookies with the words "you are amazing" piped in icing.
Plaque and heart shaped cookies decorated with a watercolor wash and black calligraphy with piped details around the edges.
This entry was posted in Tutorial by Amber. Bookmark the permalink.

About Amber

Amber Spiegel, founder of SweetAmbs, is a graduate of the Culinary Institute of America and the author of Cookie Art: Sweet Designs for Special Occasions. Amber has over 12 years of cookie decorating experience and has traveled the world teaching others how to decorate beautiful cookies on their own.

View all posts by Amber →

Sours: https://www.sweetambs.com/tutorial/watermelon-cake-cookie/

Cookies watermelon decorated

These watermelon cookies are really easy to make and are perfect for the summer. Learn how to make them using royal icing, and you’ll be on your way to refreshing and beautiful watermelon cookies.

I’m obsessed with watermelon cookies.

I love doing other fruit cookies like lemon slice cookies and orange slice cookies, but watermelon cookies are just different.

They require a bit more detail, but not too much to put off a beginner to royal icing decorating, and they’re just so cute.

The best part is you don’t need any special cookie cutters for them.

You can use a circle cookie cutter, or if you don’t have that, you can use the rim of a cup to cut the circles and then a knife to cut them in half.

In this tutorial for watermelon cookies, I’m going to walk you step by step through what you will need, how to make them, and how to decorate these watermelon cookies.

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These watermelon cookies are:

  • cute and fun
  • great for summer, paired with watermelon popsicles
  • delicious without any crumbling
  • easy to make for royal icing beginners

Must-Have Baking Tools (seriously)

What You’ll Need to Make Decorated Watermelon Cookies

Making watermelon cookies means you’re going to need some ingredients!

For the sugar cookie dough, you’ll want: granulated sugar, powdered sugar, butter, eggs, vanilla extract, salt, baking powder, and flour.

You’ll also need to make the royal icing, which I do using meringue powder, water, powdered sugar and vanilla extract.

As for the tools and colors you’ll need, I recommend:

How Do I Store Watermelon Cookies?

Watermelon cookies made with royal icing are super easy to store.

You don’t need to put them in the fridge or freeze them, all you need to do is store them at room temperature in an airtight container for 2-3 weeks.

If you do want to make them ahead of time, you can freeze the actual cookie bases, but once you’ve decorated it with the icing, freezing may cause problems with the royal icing.

Can I Substitute Ingredients in Watermelon Cookies

Everything in these recipes is created due to the science of baking.

You can’t deviate from the recipe and expect the same results.

For some people, this is fine – they know that they like their cookies with a bit less flour or they like to bake them for a shorter amount of time.

If you’re not an experienced baker, don’t substitute anything in these recipes.

If you’re looking for substitutions for dietary reasons, you’d be much better suited looking or a recipe that was geared towards your requirement and then using the watermelon cookie decorating tutorial below.

How to Make Watermelon Cookies

The first thing you need to do before you make the actual watermelon cookies is to make the bases!

These will be the bases we use to decorate on and we want them to be sturdy and flat, so we use a cut-out sugar cookie recipe.

The reason for using a cut-out sugar cookie recipe instead of any sugar cookie recipe is because these types of recipes are especially formulated to keep the cookie together and not spread in the oven.

If the sides of your cookie spread, soon you’re left with a blob of cookies and not necessarily the shape that you put in there.

Follow the recipe exactly, including creaming the butter and sugars first, adding in the flour slowly, and kneading the dough on the counter if you find that it needs a bit of extra work to get mixed together.

Use a circle cookie cutter to cut out shapes once you’ve rolled the dough, and then use a knife to make a clean cut through half of the cookie to make a wedge shape that will be our watermelon slices.

Bake until the sides are just lightly golden.

I prefer my cookies on the softer side, so I do this instead of letting them get brown all the way around.

Cookies harden when they finally cool, and if they look perfectly done in the oven, they’ll bake further and go past done.

How to Make Royal Icing for Watermelon Cookies

The component of the cookies that make it all come together, the royal icing, is important to play around with and get right to make sure you have a smooth finish!

Royal icing can be intimidating to new bakers, as it’s not as easy as buttercream to just slather on, but I guarantee you that it is really actually easy to make and once you practice a few times, you’ll be good to go.

You can also always make it thicker with powdered sugar or thinner with water so you can’t really ruin a batch of it.

Use my royal icing recipe to create the icing for this recipe.

I use 12 second consistency icing for this, whch means that if you drag a knife through the icing, it takes about 12 seconds for the line to disappear.

You can also do two consistencies, a thicker one for the “outline” and a thinner one for the “flood,” but I prefer the look of a single consistency better and it’s way faster to use.

When you’ve got the royal icing how you want it, separate it out into bowls to add the food coloring and then put it in piping bags.

I use tipless piping bags and just cut the end off instead of using different tips, but if you have a thin tip, you can use that too.

Must-Have Decorating Tools

How to Decorate Watermelon Cookies with Royal Icing

I love decorating watermelon cookies with royal icing as it’s super fun and easy, but creates great looking cookies.

The first thing you want to do is create the rind using a green icing.

Outline this on the rounded edge of the cookie and fill it in immediately with green.

Let that dry for about 30 minutes, then do the same with white.

Finally, outline and fill in the pink for the watermelon for the rest of the cookie.

Let this dry fully for a good couple of hours, and then when you are confident that the royal icing is hardened enough to write on top of, use an edible food marker to add little black marks for the seeds.

And that’s it!

How to decorate watermelon cookies with royal icing – the perfect summer treat!

Prep Time1 hour

Total Time1 hour

Ingredients

  • 24 cookies using cut-out sugar cookie dough
  • 1 batch of royal icing, separated in the colors you want to decorate

Instructions

    1. Bake the watermelon cookies using the sugar cut-out cookie recipe
    2. Make a batch of royal icing using the royal icing recipe
    3. Separate out the royal icing into green, pink, and white and put into piping bags
    4. Outline the watermelon slice with a green rind and flood this section in green
    5. Wait 15 minutes and add a section of white to go in between the green rind and the pink
    6. Wait 15 minutes and fill in the rest of the cookie with watermelon pink
    7. Wait 2 to 3 hours and then use an edible marker to add some black dots for the watermelon seeds
    8. Let dry for 12 hours

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

Sours: https://www.intothecookiejar.com/decorated-watermelon-cookies/
HOW TO MAKE WATERMELON COOKIES, ROYAL ICING

Watermelon Slice Cookies

June 17, 2012 |73 Comments »

I love coming up with innovative cookie designs, but sometimes there’s nothing better than tried and true.  Watermelon cookies are not a new idea but they are always a fun, fresh crowd pleaser.  Take them to your next summer picnic and you’ll see what I mean.

I like to use a 7-inch plastic storage container to cut out these cookies just like I did for my pizza cookies.  If you’d like to see how a simple Tupperware can be turned into a cookie cutter, click here.

Any circle or slice type cutter would work, of course, but I like a solid a 3 1/2 inch wedge so this is what I do.  Use a knife to cut the circle in half then divide into wedges.  They can be as small or large as you like.  I kinda prefer sixths.

Once the cookies are sliced and baked, it’s time to decorate.  To make these cookies you will need:

Before we start, I want to talk about watermelon pink icing.  It’s one of my new favorite colors.  I make this color by mixing soft pink and terracotta Americolor gel color with just a touch of ivory.

See what a pretty color it makes?  I love it.  When it comes to color mixing, there are a few very important rules to remember.  Make a little more icing than you think you will need and always work in ratios.  People often over complicate color mixing which can totally ruin the cookie decorating experience.  If you’re worried that you might goof keep a notepad nearby and write down the colors and amount {in drops} as you add each color.  If you find the final color is not quite dark enough, repeat the process until you reach the desired intensity.   We’ll talk about this more later.  For more help with color mixing, you can find my printable color chart here.

Begin decorating by using green 20-second icing to create the rind.  Then, quickly come back and add the white section.  Since the rind is technically one piece anyway, it’s okay for them to merge.

The next part of the cookie is what makes it, in my opinion.  Use an airbrush to lightly shade the rind.  I mixed green and yellow color, but plain green is just fine.  I love how natural it makes the watermelon look.  If you don’t have an airbrush you can skip it of course, but I really do think it’s special.  PS-My non-Hawaiian shirt wearing husband wants ya’ll to know he took this awesome picture.

Finally use watermelon pink icing to cover the rest of the watermelon and drop on candied black sunflower seeds.  I got the idea from Glorious Treat’s version of watermelon cookies and I love it.  You can find these at bulk candy stores {like the ones in the mall} or places like World Market.  You just gotta keep an eye out.  A little word of advice, though.  If you’re buying them on a hot day, do not leave them in the car.  They will melt.

You know how sometimes you do something and when you’re finished you figure out it would have been way easier yo do it another way?  Well that happened to me when I made these.  When I got to the last two cookies I figured out that it’s much easier to stick the seeds onto the cookie and then flood.  Oh well, now you know.

Anywho, let them dry overnight and you’ll have a fun summer platter, sure to please!

If you like these cookies, be sure to check out these other fun posts:

Happy Father’s Day!

Sours: https://www.sweetsugarbelle.com/2012/06/watermelon-slice-cookies/

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