– 2 ¾ cup all-purpose flour
– 1 teaspoon baking soda
– ½ teaspoon baking powder
– ¼ teaspoon salt
– 1 cup unsalted butter
– 1 ½ cups granulated sugar
– 1 large egg
– 3 tablespoons heavy cream
– 1 teaspoon pure vanilla extract
– gel food coloring green
In a large mixing bowl, add softened butter and granulated sugar. Cream them together with an electric mixer until light and fluffy. Add in the egg, and mix until combined. Then add in the vanilla and heavy cream or milk, mixing until everything is well combined.
Use a cookie scoop to scoop 1 ½ tablespoon portions of dough onto a parchment lined baking sheet. They can be close together, but not touching. Cover the tray with plastic wrap and chill for at least two hours, and up to overnight.
Bake for 8-10 minutes until set and puffed (but not yellow). Let the cookies cool on the tray for 10 minutes, then transfer to a wire cooling rack to cool completely.
Add the salt, vanilla extract, and heavy cream, and continue blending to get a smooth frosting. If needed, add a bit of red food coloring to get a deeper color.
Add the frosting to a piping bag fitted with a large closed star tip. Swirl rosettes onto each cookie, then top with mini chocolate chips to look like watermelon seeds.