These cookies are the perfect summertime treat. They’re light and refreshing, with a sweet watermelon flavor.

The watermelon sugar cookies recipe is a delicious cookie that combines the flavors of watermelon and sugar.

Sugar cookies, my favorite buttercream icing, and chocolate sprinkles are used to make these watermelon sugar cookies. When you can’t get enough of watermelon in any form, this recipe is ideal for summer picnics.

I was inspired by these adorable tiny cupcakes from a local bakery and knew I had to make cookies out of them. I used Nellie’s Swig Sugar Cookie recipe, which is not only delicious but also very easy to prepare! (No rolling, chopping, or anything like that!) With a little buttercream frosting and sprinkles, you’ve got yourself some simple watermelon cookies that are great for summer picnics!

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Watermelon Sugar Cookies are simple to make.

  • 1 pound of butter
  • 6 TBSP Crisco Butter Flavor
  • 1/2 cup sugar (granulated)
  • a half-cup of powdered sugar
  • 1 tablespoon of milk
  • 1 egg
  • a quarter teaspoon of baking soda
  • a quarter teaspoon of cream of tartar
  • a half teaspoon of salt
  • a quarter cup of flour

Buttercream Frosting is incredible.

To prepare the cookies, beat together butter, Crisco, sugar, powdered sugar, and milk in a large mixing dish (or stand mixer). Mix in the egg until everything is thoroughly mixed. Combine flour, baking soda, cream of tartar, and salt in a separate basin. Combine the flour and butter mixture in a mixing bowl and stir until smooth and thoroughly mixed. Place the dough on a prepared cookie sheet and roll into 1-inch balls. Cooking spray the bottom of a glass or measuring cup, then dip it into a dish with a thin coating of sugar. Slightly press each ball down. Because these cookies are finest when thick and mushy, you don’t want to crush them too thin. Preheat oven to 350°F and bake for 8-9 minutes. Allow cookies to cool fully.

To create the frosting, combine the butter, vanilla, and milk in a mixer for 30 seconds. 1 cup at a time, add powdered sugar until you achieve the desired consistency.

Divide the frosting into two bowls, one with slightly more than the other. Add additional red frosting to the bowl. (I used approximately 1/8 teaspoon of food coloring.) Make the second icing bowl green. (I used a total of 5-6 drops.) Fill a piping bag halfway with green frosting and a medium round tip.

Using a spreading knife, ice a circle on the inside part of each cookie with crimson frosting. Pipe green frosting around the crimson icing’s edges. Chocolate jimmies should be sprinkled on top. Both as spherical “slices” of watermelon and when sliced in half, I liked the cookies!

Cookies should be kept in an airtight container.

Try some of our other favorite sugar cookies if you enjoy our Watermelon Sugar Cookies:

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Watermelon Sugar Cookies are simple to make.

Sugar cookies, my favorite buttercream icing, and chocolate sprinkles are used to make these watermelon sugar cookies. When you can’t get enough of watermelon in any form, this recipe is ideal for summer picnics.

Pin Rate for Printing

Time to Prepare: 25 minutes

Time to prepare: 10 minutes

35-minute total time

4 servings

Ingredients

  • 1 pound of butter
  • 6 TBSP Crisco Butter Flavor
  • 1/2 cup sugar (granulated)
  • a half-cup of powdered sugar
  • 1 tablespoon of milk
  • 1 egg
  • a quarter teaspoon of baking soda
  • a quarter teaspoon of cream of tartar
  • a half teaspoon of salt
  • a quarter cup of flour

Buttercream Frosting is incredible.

  • 1/2 cup butter, softened
  • 1 1/2 teaspoon vanilla extract
  • 4 c. sugar (powdered)
  • 3–4 tablespoons of milk
  • “Jimmie” chocolate sprinkles
  • coloring in red and green

Instructions

  • To prepare the cookies, beat together butter, Crisco, sugar, powdered sugar, and milk in a large mixing dish (or stand mixer). Mix in the egg until everything is thoroughly mixed. Combine flour, baking soda, cream of tartar, and salt in a separate basin. Combine the flour and butter mixture in a mixing bowl and stir until smooth and thoroughly mixed. Place the dough on a prepared cookie sheet and roll into 1-inch balls. Cooking spray the bottom of a glass or measuring cup, then dip it into a dish with a thin coating of sugar. Slightly press each ball down. Because these cookies are finest when thick and mushy, you don’t want to crush them too thin. Preheat oven to 350°F and bake for 8-9 minutes. Allow cookies to cool fully.

  • To create the frosting, combine the butter, vanilla, and milk in a mixer for 30 seconds. 1 cup at a time, add powdered sugar until you achieve the desired consistency.

  • Divide the frosting into two bowls, one with slightly more than the other. Add additional red frosting to the bowl. (I used approximately 1/8 teaspoon of food coloring.) Make the second icing bowl green. (I used a total of 5-6 drops.) Fill a piping bag halfway with green frosting and a medium round tip.

  • Using a spreading knife, ice a circle on the inside part of each cookie with crimson frosting. Pipe green frosting around the crimson icing’s edges. Chocolate jimmies should be sprinkled on top. Both as spherical “slices” of watermelon and when sliced in half, I liked the cookies!

  • Cookies should be kept in an airtight container.

 

 

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I came from a family of all girls, so when we learned our first child was a male, my immediate reaction was, “huh.” That was a pleasant surprise.” Ha! I can laugh now since I had a daughter after that…then another boy…then another female! Can I tell you how ecstatic I was to learn that my fourth kid was a girl?! Don’t get me wrong: my sisters used to drive me insane when I was a kid. Now, though, we’re wonderful friends, and I’m grateful we’re related. I have high expectations for my children’s future. I hope they all have wonderful connections with one another, even if life right now looks a little like the image above…

These cookies are a delicious and refreshing summer treat. They’re made with watermelon, sugar, and lime juice which gives them a tangy taste. Reference: mexican watermelon cookies.

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