• Cream together butter, eggs, sugar, and vanilla extract in the bowl of a stand mixer.
• Next, add salt, baking powder, and baking soda. Mix until well combined.
• Alternate adding flour, milk, and heavy cream. Mix until the dough sticks to the whisk forming a clump.
• Cover the bowl with a tight layer of plastic wrap. Refrigerate for 1 hour.
• Preheat oven to 350℉—line 2 baking sheets with parchment paper and set aside.
• Evenly sprinkle a layer of four over a clean, flat surface. Roll half the dough out until it is about ½ an inch thick. Cut the dough into circles. Cut the circles in half to make the shape of a watermelon.
• Bake the cookies for 8-10 minutes. The best way to tell if they are done is to carefully lift the corner of one with a spatula to see if the bottoms are slightly golden brown. If you start to see a golden brown color on the outside/top of the cookies, they will not be as soft.
• Immediately remove the cookies from the baking sheet and place them on a cooling rack. Cool completely before frosting

Cream Cheese Frosting

• Cream together butter, vanilla extract, and cream cheese in the bowl of a stand mixer.
• While the mixer is on low, slowly add in the powdered sugar. Mix until well combined. If the frosting is too thick, add one tablespoon of heavy cream at a time until you get the desired consistency.
• Divide the frosting into two separate bowls. Add red food coloring to one bowl and mix well. Add more food coloring if you desire a darker color. Add green food coloring in the other bowl and mix well. Add more food coloring if you desire a darker color.
• Using a piping bag with a round tip, pipe the some green frosting onto the outer curved layer of the cookie. Continue to do this on each cookie. Next, pipe the red frosting above the green layer. Use a knife to spread the frosting a little more if needed. Use the black gel frosting and create seeds on the watermelon.
• Serve and enjoy!