Watermelon Cookies
When I saw these colorful watermelon cookies on Glorious Treats, I was inspired to give them a try. Growing up, our family was divided into two camps when it came to watermelon: the pro-watermelon camp and the anti-watermelon camp. At the beginning of summer, my Dad would bring home a huge watermelon and proceed to cut it up for all to share. He and two of my siblings would dig in with enthusiasm. My Mom, my other sibling, and I turned up our noses at the thought. I can’t tell you how many times I tried watermelon simply because the pro-watermelon camp loved it so much...surely I must have misjudged it? But after several tries, I finally gave up and decided it just wasn’t for me.
“Hello, Summer. Hello, Watermelon.”
Watermelon sugar cookies, on the other hand? What’s not to love? They’re colorful, tasty, and the shape alone mirrors the smiles of everyone as we head into the much-anticipated summer season. These cuties were made with my Soft Sugar Cookie recipe and decorated with vanilla-bean glaze. The seeds are chocolate-covered sunflower seeds. Visit Glorious Treats for a great tutorial on how to make them. Thanks, Glory. You’re so talented!
Cookie specifics
Although I used my Classic Sugar Cookie recipe for these, they would also be excellent as Shortbread cookies or Soft Sugar Cookies. Maybe I’ll do that next year.
Classic Sugar Cookie. This classic sugar cookie brings back memories of the Christmas cookies my mother made during the holidays...with a bold vanilla flavor and slightly soft texture, they make me smile every time I eat one.
Shortbread. The combination of European butter and vanilla bean makes this shortbread cookie one of the yummiest cookies I make. It’s buttery, crumbly and light. For the lemon lovers in my family, I make a lemon variation, full of subtle lemon flavor, and topped with a bright and tangy lemon glaze.
SHAPES
Watermelon cookie cutter (yes, I have one!) or I could have used a 4-inch round cookie cutter and cut the circles in half.
SIZES
The diameter (widest part) of these cookies measures 4 inches. If I’d used a round cookie cutter, that’s the circumference I would have chosen. See? You do need basic geometry to make cookies.
Old (and New) Family Recipes
Classic Sugar Cookie. A recipe based on one from Mrs. Gregor, a neighbor of my mom’s when she was a newlywed.
This Shortbread recipe was developed over several months in my quest to duplicate the taste and texture of a shortbread cookie from a now-closed bakery in Carmel-by-the-Sea.
Cookies
Classic Sugar Cookies: flour, butter, granulated sugar, egg, pure vanilla extract, baking powder, salt
Shortbread: flour, butter, sugar, cornstarch, vanilla, salt
Icing & Decorative Embellishments
Glaze: sugar, water, corn syrup, food coloring vanilla extract
Embellishments: chocolate-covered sunflower seeds
Plate, Box or Bag?
Plate. I arranged the watermelon “slices” on a summer-themed plate and set them out for everyone to enjoy. (I did, however, mail a couple to my sister!)
Bags. The ones I sent to my sister, I wrapped individually in clear, food-safe bags, secured with a twist tie so they’d be safe “en route.”
Mailing. I sent them Priority Mail through the U.S. Post Office and used a box provided by the Post Office...with lots of bubble wrap. The cookies arrived undamaged. My sister said that as soon as she opened the box the delicious smell of vanilla greeted her nostrils...a little bit of heaven disguised as a slice of watermelon.
What I’ve learned...
These cookies were made with the best ingredients I could find and baked in a small batch of two dozen. I’ve experimented with less expensive ingredients, but have come to the conclusion that flavor is best when I use the best. Why spend all this time baking and decorating if taste and texture are just so-so? Decorating the cookies takes time, but it’s an enjoyable process for me and I know that those who receive them appreciate that. Life is just better when you can share something you love with someone you love. Don’t you agree?
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