Slice of Watermelon Cookies

Take a sweet bite out of summer with these Slice of Watermelon Cookies. Simply bake and ice your cookies, then dip them in sanding sugar. In one quick movement, your cookies are decorated! Serve these at your next summer BBQ or package them in treat bags and hand them out as homemade party favors. No matter how you slice it, these cookies are the sweet summer treat you've been looking for!

Skill LevelBeginner

Ingredients & Tools
Instructions

Ingredients

Dark Green Sanding Sugar, 3.25 oz.
Pink Sanding Sugar, 3.25 oz.
Buttercream Frosting
Black Icing Color, 1 oz.
Roll-Out Cookie Dough
granulated sugar

Tools
Non-Stick Cooling Grid - 14.5 x 20-Inch - Cooling Rack
Recipe Right Non-Stick Cookie Sheet, 15.25 x 10.25-Inch
Ruler
13 x 19-Inch Rectangular Cake Boards, 5-Piece
12-Inch Disposable Decorating Bags, 24-Count - 12-Inch Disposable Piping Bags
White card stock paper
Pencil
Small paring knife
Black Tapered Spatula 9 Inch
Craft knife
Round Cake Decorating Tip 3

Instructions

Watermelon Pattern

Click to mark complete

Make template. Print watermelon template. Following template, cut out watermelon shape from cardstock. Set aside.
Bake cookies. Prepare cookie dough following recipe instructions. Roll dough to 1/8 in. thick. Place in freezer for 5 to 10 minutes.
Using cardstock pattern and paring knife, cut out cookies. Bake and cool.
Prepare sugars. Fill three decorating bags, separately, with Pink, Dark Green and granulated sugars. Cut ½ in. off tip of each bag.
On short end of cake board, pour 3/8 in. horizontal line of dark green sugars, followed by ¼ in. line of white granulated sugars and 2¼ in. wide line of pink sugars. Use spatula to help keep lines of sugar straight.
Reserve remaining sugars in bags.
Make icing. Prepare buttercream icing following recipe instructions (medium consistency).
Prepare decorating bag with icing; cut ½ in. off tip of bag.
Decorate cookies. Pipe icing onto cookies using spatula to smooth. Press iced side of cookie into sugars, lining up bottom of cookie with Dark Green sugars. Lift carefully. Using reserved bags of sugars, fill in any gaps.
Using Black icing color, tint ¼ cup icing black. Prepare bag with tip 3 and black icing. Using pull-out dot technique, pipe seeds on cookies.