Fruit Salad Sugar Cookies

Fruit Salad Sugar Cookies


Pineapples and Watermelon are some of the most recognisable summer fruits, sweet and juicy on a hot summers day, can’t you just taste them?! Well what better to do than also turn them into cookies!!!

I used a sugar cookie dough but coloured the dough instead of decorating them with royal icing, just for a change and to show that you can still have pretty cookies, even if you don’t like royal icing or aren’t confident at piping icing. Their little faces & seeds are hand drawn with edible markers.

Sugar Cookie Recipe


225g softened butter

225g caster sugar

1 egg

2 tsp watermelon flavouring

425g plain flour

1/2tsp salt

Bake at 170°C for about 8 mins

Cream the butter and sugar until incorporated, don’t over do it as you want these cookies to hold their shape and not expand too much during baking. Scrape down the sides and mix again.

Add the egg, combine, scrape down the sides and mix again.

Add watermelon flavouring and combine.

Sift flour and salt into the mixing bowl. Mix on a low speed for 30 sec, when it clumps together it’s ready.


Divide the dough into 3 equal pieces and colour the dough, pink, yellow & green. I used a gel paste food colouring as it doesn’t make the dough too sticky.

Roll out each dough colour on parchment paper to about 5mm think and place in the fridge for about 1 hour.

I usually hand cut my cookies as I wouldn’t have any cupboard space if I bought all the cookie cutters I like. So while the dough is in the fridge, draw your templates and cut them out of card.


Take one colour dough out the fridge at a time, I started with pink and cut 6 watermelon shapes. Gather the remaining pink into a ball and re-roll the dough before returning to the fridge. Many bakers never re-roll dough but I do not find that it adversely affects the baked cookie.

Next green, I cut strips of green and bent them slightly while placing them against the pink of the watermelon and trimming the excess off. Use your index finger to gently press on the join and they will stick together once baked.

On my second tray I cut the yellow pineapple bases and added the green tops. Gather the remaining dough into a ball and re-roll before returning to the fridge.

Bake one tray at a time for 8 mins, Remove from the oven and allow to cool.

Repeat the cookie cutting until all your dough is used.


I hope you enjoy these fun cookies. If you give them a try please do share your pics with me using #sprinklesinthewild.


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