It’s definitely been a while since I have done a watermelon recipe on the blog! You may remember my watermelon cupcakes from way back in 2012. This recipe is inspired by them. I decided to make a slightly more portable version, in cookie form. They are perfect for summer and bound to be a favorite among the kiddos! If you’re still trying to decide what to bring to your next summer cookout, these should be it.
Preheat oven to 350 degrees and line two baking sheets with parchment paper. Set aside. Cream the butter and sugar together, in a large bowl.
Mix in the Kool Aid Powder
Mix in the egg and egg yolk
In a separate bowl, stir the flour, baking soda, salt, and cream of tartar together. Gradually add to wet mixture.
Add food coloring (if desired) and scoop Tablespoon-sized dough balls onto the baking sheets.
Bake for 7-9 minutes.
Allow them to cool before icing them.
Meanwhile, prepare icing by creaming the butter.
Add in the gelatin mix.
Add Confectioners’ sugar, one cup at a time. Mix in coffee creamer and mix on high for 2-5 minutes. Add food coloring if desired.
Pipe or spread onto cupcakes.
Top with sprinkles