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Watermelon Sugar Cookies

 Watermelon Sugar Cookies
I made these cookies for my daughter's kindergarten class, and they were an instant hit. The students loved these frosted treats and gobbled them up!—Diane Hunt, Camden, Indiana
51 ServingsPrep: 30 min. + chilling Bake: 10 min.


  • 1 cup butter, softened
  • 1-1/2 cups sugar
  • 2 eggs
  • 1 teaspoon McCormick® Pure Vanilla Extract
  • 3 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup (8 ounces) sour cream
  • 1 can (12 ounces) whipped vanilla frosting
  • Red and green food coloring
  • Miniature chocolate chips


  • In a large bowl, cream butter and sugar until light and fluffy. Beat
  • in eggs and vanilla. Combine the flour, baking soda and salt;
  • gradually add to the creamed mixture alternately with the sour
  • cream, beating well after each addition. Cover and refrigerate for 2
  • hours or overnight.
  • On a heavily floured surface, roll out half of the dough to 1/8-in.
  • thickness. Cut with a 3-in. round cookie cutter; cut circles in
  • half. Repeat with remaining dough.
  • Place on ungreased baking sheets. Bake at 375° for 9-10 minutes
  • or until bottoms are lightly browned and cookies are set. Cool on
  • wire racks.
  • Place two-thirds of the frosting in bowl; add red food coloring. Add

2 of 2

Watermelon Sugar Cookies (continued)

Directions (continued)

  • green food coloring to the remaining frosting. Spread pink frosting
  • on tops of cookies. Frost the edges with green frosting, using a
  • pastry bag with a small star tip if desired. Place chocolate chips
  • randomly over the pink frosting for seeds. Yield: about 8-1/2
  • dozen.
Nutritional Facts: 1 serving (2 each) equals 122 calories, 6 g fat (3 g saturated fat), 21 mg cholesterol, 103 mg sodium, 16 g carbohydrate, trace fiber, 1 g protein.