Easy Watermelon Cookies

Easy Watermelon Cookies topped with a cream cheese frosting are the perfect summer cookies recipe. These fun and tasty soft sugar cookies will remind you of a sweet watermelon and will be a perfect dessert cookie recipe to share.

Watermelon, beach balls, flip flops and sandals always make me smile. I just had to share these bun cookies for summer time. Topped with mini chocolate chip to resemble watermelon seeds these pink frosted cookies are a welcome treat.

Think about a birthday party, baby shower, or neighborhood BBQ. Everyone will want a bite!

Watermellon cookies are made with a soft sugar cookie dough that doesn't require any chilling. Using a medium size cookie scoop to form cookie dough into perfect sized scoops.

Shopping List

Dry Ingredients. All Purpose Flour, Baking Soda, Cream of Tartar, Sugar and Powdered Sugar

Butter, Vegetable Oil, Eggs and Vanilla Extract or Substitute Watermelon Flavoring

Food Coloring

Cream Cheese Pink Frosting

Powdered Sugar

Butter and Cream Cheese

Vanilla Extract and Milk

Food Coloring

How to make Watermelon Cookies

Make sure to allow butter and the egg to come to room temperature by sitting out on the counter for 1 hour prior to starting. Gather the rest of the ingredients and measure.

Here is my Quick Tip guide to measuring dry ingredients for perfect results every time.

In a large mixing bowl using an electric mixer cream butter and sugar (granulated) together until light and fluffy. Scrape down sides of bowl multiple times making sure everything gets mixed together.

Cream for 2-3 minutes. You will notice the color and texture changing to a light creamy yellow color. This helps to add air into the ingredients for a lighter cookie.

Add egg, vanilla extract and continue to cream ingredients for another minute or two. Then gradually add vegetable oil and alternating with powdered sugar. Continue creaming together. Always scrape down sides of bowl as needed.

In a separate bowl combine dry ingredients of flour, cream of tartar and baking soda together. Gradually add the dry ingredients to the wet ingredients until fully combined

Add a few drops of green food coloring to cookie dough until desired color is reached. I like a nice bright green dough color.

Using a medium size #24 cookie scoop place cookie dough on a well greased or parchment lined cookie sheet.

Bake in a preheated 350 degree oven. Cookies will turn a very light golden around edges. Do not over bake. Allow cookies to remain on cookie sheet for a couple minutes before moving to a cooling rack to cool.

How to make Pink Frosting

Making a cream cheese frosting recipe is really easy. I do recommend measuring and weighing powdered sugar for best results.

Allow butter and cream cheese to sit on counter for 1 hour before making frosting.

In a large mixing bowl, cream butter and cream cheese together. Scrape sides of bowl as needed making sure to include all ingredients.

Add powdered sugar a little at a time allowing ingredients to combine before adding more powdered sugar. Continue process until all powdered sugar is added

Frosting will be very thick. Add vanilla extract and 1 to 2 tablespoons of milk. Only add a little at a time and fully mix before adding more milk. Even a few drops of milk will go a long ways to thinning frosting.

Add a few drops of red food coloring. I love a bright vibrant pink or red color. Choose what you like!

For best results you will want a nice stiff frosting to hold its shape on cookie.

How to decorate Easy Watermelon Cookies

Place frosting into a piping bag with a large star tip, or snip off the end for a circle shaped frosting. Start in the center of the cookie and make a swirl to the outside filling entire cookie with frosting.

Sprinkle a few mini chocolate chips on top to resemble watermelon seeds.

Allow cookies to set before serving. This allows the frosting to harden just a little bit or place frosted cookies in refrigerator to chill and set. Which is my preferred way.

Storage and Freezing

Store cookies in a sealed container in refrigerator for up to a week. Cookies are best if enjoyed within 2-4 days.

Freeze cookies for up to 3 months when properly stored in a sealed container.

Pro Tips

When properly baked these cookies are a family favorite. Here are my key tips to remember

• Measure ingredients. Using the proper amount of flour and sugars will make a difference to the consistency of the cookie.
• Room Temperature Butter and Egg. It's always best to use room temperature ingredients. However, you do not want the butter to be mushy either. Allowing a stick of butter to come to temperature for 1 hour on a kitchen counter is ideal.
• Baking sheet. Line baking sheet with parchment paper or grease with cooking spray
• Cookie Scoop. I love my cookie scoops. I always know that all the cookies will be the same size and shape.