Sutter Home + Watermelon Sugar Cookies

We’re keeping summer sweet with this watermelon sugar cookie for National Sugar Cookie Day!  Pair a plate of these with a chilled glass of Sutter Home White Zinfandel and you’ve got your new favorite treat of the summer!

What You’ll Need

• ¾ cup unsalted butter, softened (not melted)
• 1 cup granulated sugar
• 1 large egg
• 1½ teaspoons vanilla extract
• 2¼ cups all-purpose flour
• ½ teaspoon baking powder
• Red or pink gel food coloring
• Green gel food coloring
• Mini chocolate chips (or chocolate sprinkles)

How To Make: 

1.  In a mixing bowl, beat together the softened butter, sugar, egg, and vanilla until smooth and creamy.
2. In a separate bowl, whisk the flour and baking powder. Gradually add the dry mixture into the wet ingredients and stir until a soft dough forms.
3. Split the dough into three portions:
   • The largest portion gets tinted pink or red and mixed with some mini chocolate chips.
   • The medium portion gets colored green.
   • The smallest portion stays plain for the white part of the “rind.”
4. Form the pink dough into a log with a flat base and rounded top—like a half watermelon. Roll out the uncolored dough and wrap it around the pink log. Do the same with the green dough, wrapping it around the outside. Press gently to keep everything smooth and even.
5. Pop the whole log in the fridge until it’s firm enough to slice—about 30 minutes should do it.
6. Slice the chilled dough into cookies. If you’d like, press a few extra chocolate chips into the pink part for more “seeds.”
7. Bake in a preheated oven until the edges are just set and the colors are bright. Let cool, then share (or don’t—we won’t tell).