Watermelon Sugar Cookies A Slice of Summer

Instructions:

1. Whisk the flour, baking powder, and salt together in a medium bowl. Set aside.
2. In a large bowl, cream together softened butter and granulated sugar until light and fluffy.
3. Beat in egg, vanilla extract, and optional watermelon extract until well combined. Scrape down sides of the bowl as needed.
4. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. If dough is too soft, add flour one tablespoon at a time until it comes together.
5. Divide the dough in half. Roll each portion out between two sheets of parchment paper to approximately 1/4-inch thickness. Stack the rolled dough (with parchment between) on a baking sheet and refrigerate for at least 2 hours.
6. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats.
7. Remove one sheet of chilled dough. Use a 3-inch circle cookie cutter to cut out circles. Re-roll scraps and repeat. Cut each circle in half to create watermelon slices. Repeat with second dough piece.
8. Arrange cookies on prepared baking sheets, leaving space between each. Bake for 10-11 minutes, or until edges are lightly golden brown. Rotate baking sheet halfway through baking.
9. Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
10. Make royal icing according to recipe instructions. Divide into three bowls. Color one bowl green, one pink, and leave one white.
11. Pipe a green border along the rounded edge of each cookie using a piping bag fitted with a round tip. Chill for 15 minutes to set.
12. Pipe a white border above the green. Chill for 15 minutes to set.
13. Fill in the remaining area with pink icing.
14. Add mini chocolate chips as 'seeds' before the icing sets.
15. Allow the icing to dry completely (about 2 hours) at room temperature.