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1 16 oz
watermelon kool-aid powder (don’t get the kind with sugar or sugar substitute added.)
sugar, in a separate bowl
Preheat oven to 325 degrees F. Spray cookie sheets with nonstick cooking spray.
Mix the watermelon Kool-Aid (or whatever flavor you choose) with the white sugar.
Add the softened butter and mix until it’s nice and fluffy.
Add the eggs and mix well.
Mix in the salt and the baking soda. Make sure they’re well incorporated. Add the flour in half-cup increments, mixing after each addition.
Roll dough balls one inch in diameter with you hands.
Roll the cookie balls in the bowl of white sugar and place them on the cookie sheet, 12 to a standard-size sheet.
Bake for 10 to 12 minutes or until they are just beginning to tun golden around the edges. Don’t over-bake.
Let the cookies cool on the cookie sheets for no more than a minute, and then remove them to a wire rack to cool completely.