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Watermelon Sugar Cookie Bars with Cherry Glaze
These Watermelon Sugar Cookie Bars with Cherry Glaze are a colorful, fruity twist on classic cookie bars—perfect for summer picnics, potlucks, or festive backyard gatherings. They feature a soft, buttery sugar cookie base infused with a hint of watermelon and citrus, topped with a tangy cherry glaze for a naturally pink, picnic-ready finish.
Easy to make, easy to transport, and even easier to devour, these bars are sweet, a little tart, and just the right amount of playful.
1. Yield, Time & Tools
- Yield: 16 bars
- Prep Time: 15 minutes
- Cook Time: 18–22 minutes
- Tools Needed: 9×9-inch baking pan, mixing bowls, electric mixer (optional), zester, whisk
2. Ingredients
For the Sugar Cookie Base:
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- 1 large egg
- 1 teaspoon watermelon extract (or vanilla for a subtle version)
- Zest of 1 lime
- 1½ cups all-purpose flour
- ½ teaspoon baking powder
- ¼ teaspoon salt
For the Cherry Glaze:
- 1 cup powdered sugar
- 2–3 tablespoons cherry juice (from thawed frozen cherries or maraschino cherries)
- ½ teaspoon lemon juice
Optional Toppings:
- Sprinkles, lime zest, or chopped dried cherries
3. Preparation Steps
A. Make the Cookie Base
Preheat oven to 350°F. Line a 9×9-inch pan with parchment paper.
In a large bowl, cream butter and sugar until light and fluffy. Beat in egg, watermelon extract, and lime zest.
In a separate bowl, whisk flour, baking powder, and salt. Gradually mix dry into wet until combined.
Press dough evenly into prepared pan. Bake for 18–22 minutes, until just golden at the edges. Let cool completely.
B. Make the Cherry Glaze
In a bowl, whisk together powdered sugar, cherry juice, and lemon juice until smooth. Adjust consistency with more juice or sugar if needed.
C. Glaze & Garnish
Spread glaze over cooled cookie base. Add sprinkles, zest, or cherries if using. Let set for 10–15 minutes.
D. Slice & Serve
Cut into squares and serve. Store in an airtight container.
4. Tips & Variations
- Use vanilla instead of watermelon extract for a milder flavor.
- Add white chocolate chips to the cookie base.
- Try mulberry or apricot glaze for variations.
- Make it gluten-free with a 1:1 GF flour blend.
5. Troubleshooting FAQ
Can I make this without watermelon extract?
Yes—use vanilla or almond extract and a bit more lime zest for brightness.
Why is my glaze too runny?
Add more powdered sugar until it thickens.
Can I use fresh cherry juice?
Absolutely—just strain out any solids.
Can I double the recipe?
Yes—bake in a 9×13-inch pan and increase baking time slightly.
6. Serving Suggestions
- Pack with fruit salad, lemonade, or iced tea for a picnic.
- Add to a dessert board with other mini bars and cookies.
- Serve chilled for extra refreshing bites.
7. Storage and Make-Ahead Instructions
Freezer Instructions: Freeze unglazed bars for up to 2 months; glaze after thawing.
Storage: Store in airtight container at room temp for 2–3 days or refrigerate up to 5 days.
Reheating: Best served at room temp or chilled.
Make-Ahead Tips: Bake cookie base a day ahead; glaze just before serving.
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