Watermelon Sugar Cookies Recipe

4.5 1 4
Watermelon Sugar Cookies Recipe
Watermelon Sugar Cookies Recipe photo by Taste of Home
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Watermelon Sugar Cookies Recipe

Read Reviews
4.5 1 4
Publisher Photo
Recommended: 14 Flag-Shaped Recipes
MAKES:
51 servings
TOTAL TIME:
Prep: 30 min. + chilling Bake: 10 min.
MAKES:
51 servings
TOTAL TIME:
Prep: 30 min. + chilling Bake: 10 min.

Ingredients

  • 1 cup butter (no substitutes), softened
  • 1-1/2 cups sugar
  • 2 eggs
  • 1 teaspoon 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

Directions

In a mixing bowl, cream butter and sugar. Add eggs and vanilla; mix well. Combine flour, baking soda and salt; add to the creamed mixture alternately with the sour cream. Cover and refrigerate for 2 hours or overnight. On a heavily floured surface, roll out half of the dough at a time to 1/8-in. thickness. Cut with a 3-in. round cookie cutter; cut circles in half. 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 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.
Originally published as Watermelon Cookies in Quick Cooking July/August 1998, p41

Nutritional Facts

2 each: 122 calories, 6g fat (3g saturated fat), 21mg cholesterol, 103mg sodium, 16g carbohydrate (10g sugars, 0 fiber), 1g protein.

  • 1 cup butter (no substitutes), softened
  • 1-1/2 cups sugar
  • 2 eggs
  • 1 teaspoon 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
  1. In a mixing bowl, cream butter and sugar. Add eggs and vanilla; mix well. Combine flour, baking soda and salt; add to the creamed mixture alternately with the sour cream. Cover and refrigerate for 2 hours or overnight. On a heavily floured surface, roll out half of the dough at a time to 1/8-in. thickness. Cut with a 3-in. round cookie cutter; cut circles in half. 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 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.
Originally published as Watermelon Cookies in Quick Cooking July/August 1998, p41

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Zhartox User ID: 6817038 47047
Reviewed Aug. 15, 2012

"Delicious! Everybody loved them!"

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