How to Make Summertime Watermelon Cookies

This simple sugar cookie recipe is all dressed up for summertime fun. Super fun and easy to assemble, this recipe is a great one to create with the family and is the perfect rainy day project for kids.

Things You'll Need

• 3 3/4 cups all purpose flour
• 2 cookie sheets
• Round cookie or biscuit cutter
• Two bowls, medium and large
• 1 tsp. baking powder
• 1/2 tsp. salt
• I cup unsalted butter, softened (not melted)
• 1 1/2 cups sugar
• 2 large eggs
• 2 tsp. vanilla extract
• 6 drops red food coloring
• 1 cup semi-sweet morsels
• 1 1/2 cups icing or powdered sugar
• 2 tbsp. water
• 15 to 20 drops green food coloring
• Small bowl

Instructions

The Cookies

1. Assemble and pre-measure all the ingredients before beginning. Preheat the oven to 400 degrees F. Sift the flour, baking powder and salt into a medium-sized bowl and set aside.

2. Combine the softened butter, eggs, vanilla and food coloring in the large bowl. Beat with an electric mixer until light and fluffy. Assist children with the mixer.

3. Add the dry ingredients mixture one large spoonful at a time until it is all incorporated into the butter mixture. Form the dough into a large ball. Cover the bowl with plastic wrap and refrigerate for at least 2 hours.

4. Remove the dough from the refrigerator. Take about 1/4 of the dough and roll it out on a lightly floured surface to about 1/4 inch thick. Put the remaining dough back in the fridge. Cut out circles with a cookie or biscuit cutter, or use the top of a drinking glass.

5. Place the dough circles on the ungreased cookie sheet and carefully cut them in half with a butter knife. Separate the two halves about 1/2 inches to allow for expansion. Press chocolate chips pointed side down into each semi-circle to look like watermelon seeds.

6. Bake the cookies for 6 to 8 minutes. Keep a close eye on them after 6 minutes and remove them from the oven when the edges are just slightly brown. Cool on the cookie sheet for 5 minutes then remove to a sheet of aluminum foil and allow them to cool completely.

The Glaze

1. Combine the powdered sugar, water and food coloring in a small bowl to make the glaze. Add a drop or two of water if the glaze is too think.

2. Take each completely cooled cookie half and roll the round side of it into the glaze. Allow the glaze to extend about 1/4 inch up onto the cookie so that it looks like the rind of the watermelon.

3. Place the cookies gently on a cooling rack so that any excess glaze can drip off. Allow the cookies to rest undisturbed so the glaze will set.

4. Share the cookies. Serve the cookies on a bright, white platter or use them as garnish for watermelon sorbet.