Watermelon Sugar Cookies
Jun 29, 2024 20:05:23 GMT -5
Post by PrisonerOfHope on Jun 29, 2024 20:05:23 GMT -5
Watermelon Sugar Cookies
Prep Time: 3 hours
Cook Time: 11 minutes
Total Time: 6 hours
Yield: 50 cookies
Ingredients
2 and 1/4 cups (281g) all-purpose flour (spooned & leveled)
1/2 teaspoon baking powder
1/4 teaspoon salt
3/4 cup (170g) unsalted butter, softened to room temperature
3/4 cup (150g) granulated sugar
1 large egg, at room temperature
2 teaspoons pure vanilla extract
optional for added flavor: 1/4 teaspoon watermelon flavor*
For Decorating
Royal Icing or Easy Glaze Icing (royal icing is pictured)
green & pink gel food coloring
1/3 cup (60g) mini chocolate chips
Instructions
Whisk the flour, baking powder, and salt together in a medium bowl. Set aside.
In a large bowl using a hand mixer or a stand mixer fitted with a paddle attachment, beat the butter on medium-high speed until smooth, about 1 minute. Add the granulated sugar and beat on medium-high speed until creamed, about 2 minutes. Add the egg, vanilla, and watermelon extract (if using) and beat on high speed until combined, about 1 minute. Scrape down the sides and up the bottom of the bowl and beat again as needed to combine.
Add the dry ingredients to the wet ingredients and mix on low until combined. If the dough seems too soft, you can add 1 Tablespoon more flour until it is a better consistency for rolling.
Divide the dough into 2 equal parts. Roll each portion out onto a piece of parchment paper or a lightly floured silicone baking mat (I prefer the nonstick silicone mat) to about 1/4″ thickness. The rolled-out dough can be any shape, as long as it is evenly ¼-inch thick.
Stack the pieces, with parchment paper between the two, onto a baking sheet and refrigerate for at least 1-2 hours and up to 2 days. If chilling for more than a couple hours, cover the top dough piece with a single piece of parchment paper.
Once chilled, preheat oven to 350°F (177°C). Line 2 large baking sheets with parchment paper or silicone baking mats. Remove one of the dough pieces from the refrigerator and using a 3-inch circle cookie cutter, cut into circles. Re-roll the remaining dough and continue cutting until all is used. Repeat with 2nd dough piece. Cut each circle in half to form slices.
Arrange cookies on a baking sheet 2 inches apart. Bake for 10-11 minutes, until lightly browned around the edges. Make sure you rotate the baking sheet halfway through bake time. Allow cookies to cool on the baking sheet for 5 minutes then transfer to a wire rack to cool completely before decorating.
Make either icing: Prepare the royal icing or easy glaze icing. Spoon 1/2 of the icing into a separate bowl. Tint it pink using a couple drops of gel food coloring. Tint half of the remaining icing green using a couple drops of gel food coloring. Leave remaining icing white. Add green icing to a piping bag fitted with round icing tip #5. Line green icing around the round bottom of each cookie. Place baking sheet in the refrigerator to set the icing for 15 minutes. Add white icing to a piping bag fitted with the same round icing tip. Line white icing right above green icing. Place baking sheet in the refrigerator to set the icing for 15 minutes. Add pink icing to a piping bag fitted with the same round icing tip. Pipe pink icing onto the rest of the watermelon slice.
Top with mini chocolate chips as “seeds.”
Icing completely dries in about 2 hours at room temperature. Decorated or plain cookies stay fresh covered at room temperature or in the refrigerator for up to 1 week.
link
Prep Time: 3 hours
Cook Time: 11 minutes
Total Time: 6 hours
Yield: 50 cookies
Ingredients
2 and 1/4 cups (281g) all-purpose flour (spooned & leveled)
1/2 teaspoon baking powder
1/4 teaspoon salt
3/4 cup (170g) unsalted butter, softened to room temperature
3/4 cup (150g) granulated sugar
1 large egg, at room temperature
2 teaspoons pure vanilla extract
optional for added flavor: 1/4 teaspoon watermelon flavor*
For Decorating
Royal Icing or Easy Glaze Icing (royal icing is pictured)
green & pink gel food coloring
1/3 cup (60g) mini chocolate chips
Instructions
Whisk the flour, baking powder, and salt together in a medium bowl. Set aside.
In a large bowl using a hand mixer or a stand mixer fitted with a paddle attachment, beat the butter on medium-high speed until smooth, about 1 minute. Add the granulated sugar and beat on medium-high speed until creamed, about 2 minutes. Add the egg, vanilla, and watermelon extract (if using) and beat on high speed until combined, about 1 minute. Scrape down the sides and up the bottom of the bowl and beat again as needed to combine.
Add the dry ingredients to the wet ingredients and mix on low until combined. If the dough seems too soft, you can add 1 Tablespoon more flour until it is a better consistency for rolling.
Divide the dough into 2 equal parts. Roll each portion out onto a piece of parchment paper or a lightly floured silicone baking mat (I prefer the nonstick silicone mat) to about 1/4″ thickness. The rolled-out dough can be any shape, as long as it is evenly ¼-inch thick.
Stack the pieces, with parchment paper between the two, onto a baking sheet and refrigerate for at least 1-2 hours and up to 2 days. If chilling for more than a couple hours, cover the top dough piece with a single piece of parchment paper.
Once chilled, preheat oven to 350°F (177°C). Line 2 large baking sheets with parchment paper or silicone baking mats. Remove one of the dough pieces from the refrigerator and using a 3-inch circle cookie cutter, cut into circles. Re-roll the remaining dough and continue cutting until all is used. Repeat with 2nd dough piece. Cut each circle in half to form slices.
Arrange cookies on a baking sheet 2 inches apart. Bake for 10-11 minutes, until lightly browned around the edges. Make sure you rotate the baking sheet halfway through bake time. Allow cookies to cool on the baking sheet for 5 minutes then transfer to a wire rack to cool completely before decorating.
Make either icing: Prepare the royal icing or easy glaze icing. Spoon 1/2 of the icing into a separate bowl. Tint it pink using a couple drops of gel food coloring. Tint half of the remaining icing green using a couple drops of gel food coloring. Leave remaining icing white. Add green icing to a piping bag fitted with round icing tip #5. Line green icing around the round bottom of each cookie. Place baking sheet in the refrigerator to set the icing for 15 minutes. Add white icing to a piping bag fitted with the same round icing tip. Line white icing right above green icing. Place baking sheet in the refrigerator to set the icing for 15 minutes. Add pink icing to a piping bag fitted with the same round icing tip. Pipe pink icing onto the rest of the watermelon slice.
Top with mini chocolate chips as “seeds.”
Icing completely dries in about 2 hours at room temperature. Decorated or plain cookies stay fresh covered at room temperature or in the refrigerator for up to 1 week.
link
