Watermelon Kool-Aid Cookies with Watermelon Fizzy Candy
The original recipe does not call for the addition of the fizzy candy, but I think it makes the cookies extra special!
Ingredients
- 1 package (.16-ounce) watermelon (or any other flavor) Kool-Aid powder (Don't get the kind with sugar or sugar substitute added.)
Of course you can use any flavor Kool-Aid.
- 1⅔ cups white (granulated) sugar
- 1¼ cups softened butter (2 and 1/2 sticks, 10 ounces)
- 2 large eggs, beaten (just whip them up in a glass with a fork)
- ½ tsp salt
- 1 tsp baking soda
- 3 cups all-purpose flour (pack it down in the cup when you measure it)
- ½ cup sugar for rolling dough balls before baking
- ½ cup crushed fizzy candy (optional_
Instructions
- Preheat the oven to 325 degrees F., rack in the middle position.
- Mix the watermelon Kool-Aid with the granulated 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.
- Use a silicone baking mat or spray cookie sheets with Pam or another non-stick cooking spray. You can also use parchment paper if you prefer.
- Roll dough balls one inch in diameter with your hands. (We use a 2-teaspoon cookie scooper at The Cookie Jar.)
- Roll the cookie balls in the bowl of white sugar and crushed candy.
- place them on the cookie sheet, 12 to a standard-size sheet. [Molly says the cookies spread too much, only bake 8 cookies at a time]
- Bake the Watermelon Cookies at 325 degrees F. for 10 to 12 minutes (mine took 11 minutes) or until they're just beginning to turn golden around the edges. Don't overbake.
- 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.
- Yield: Approximately 6 dozen pretty and unusual cookies that kids will adore, especially if you tell them that they're made with Kool-Aid.