Crumbl Watermelon Sugar Cookies
These Crumbl Watermelon Sugar Cookies are soft, thick bakery-style sugar cookies flavored with sweet watermelon candy and topped with smooth pink watermelon frosting. They’re buttery, tender, and perfectly underbaked in the center, making them a fun and fruity Crumbl-inspired cookie perfect for summer.
Servings 12 large cookies
Calories 390kcal
Cost $8 for entire recipe
Equipment
- Mixing bowls
- Hand mixer or stand mixer
- measuring cups
- Measuring spoons
- Rubber spatula
- Baking sheet
- Parchment paper
- Large cookie scoop (¼ cup)
- Offset spatula or knife for frosting
Ingredients
Watermelon Sugar Cookies
- ¾ cup unsalted butter softened
- ¾ cup granulated sugar
- 2 tablespoons powdered sugar
- 1 large egg
- ½ teaspoon watermelon extract
- ½ teaspoon vanilla extract
- pink gel food coloring
- 2¼ cups all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon salt
Watermelon Frosting
- ½ cup unsalted butter softened
- 1¾ cups powdered sugar
- ¼ teaspoon watermelon extract
- 1 tablespoon heavy cream
- pinch salt
- pink gel food coloring
Instructions
Step 1: Cream Butter and Sugar
- In a large mixing bowl, beat the butter, granulated sugar, and powdered sugar together until light and fluffy, about 2–3 minutes.
- Add the egg, watermelon extract, vanilla extract, and pink food coloring. Mix until smooth and combined.
Step 2: Add Dry Ingredients
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Gradually mix the dry ingredients into the wet ingredients until a soft dough forms. Do not overmix.
Step 3: Scoop Cookies
- Scoop large dough balls (about ¼ cup each). Roll smooth and gently flatten into thick discs.
- Place cookies on a parchment-lined baking sheet, leaving space between them.
Step 4: Bake
- Bake at 350°F (175°C) for 10–11 minutes.
- Cookies should look pale with set edges and soft centers. Do not overbake.
- Allow cookies to cool completely before frosting.
Step 5: Make Watermelon Frosting
- Beat butter until smooth and creamy.
- Add powdered sugar, watermelon extract, heavy cream, and salt. Mix until light and fluffy.
- Add pink food coloring and mix until evenly colored.
Step 6: Frost Cookies
- Spread frosting evenly over cooled cookies using an offset spatula or spoon.
- Serve immediately or chill slightly for thicker frosting.
Notes
- Use watermelon extract, not real watermelon juice, for the best watermelon candy flavor and proper cookie texture. Real watermelon adds too much moisture.
- Do not overbake these Crumbl watermelon sugar cookies. The centers should look slightly underbaked for a soft, bakery-style texture.
- For thicker cookies, chill the dough for 15–20 minutes before baking. This helps create that classic Crumbl-style thick cookie.
- Gel food coloring works best to achieve the bright pink watermelon color without thinning the dough.
- Frost cookies only after they are completely cooled to prevent the frosting from melting.
- If the frosting is too thick, add 1 teaspoon heavy cream at a time until spreadable.
- If the frosting is too soft, add a few tablespoons powdered sugar to thicken.
- Store leftover watermelon sugar cookies in an airtight container to keep them soft and fresh.
- These cookies taste even better after chilling for 20 minutes, which helps the frosting set and enhances the watermelon flavor.