Watermelon Sugar Cookies

It doesnt get any cuter than these watermelon sugar cookies! Made with a delicious buttery sugar cookie dough and royal icing everyone will flip for them.
Ingredients
2 and 14 cups 281g allpurpose flour spooned leveled
12 teaspoon baking powder
14 teaspoon salt
34 cup 170g unsalted butter softened to room temperature
34 cup 150g granulated sugar
1 large egg at room temperature
2 teaspoons pure vanilla extract
optional for added flavor 14 teaspoon watermelon flavor
For Decorating

Royal Icing or Easy Glaze Icing royal icing is pictured
green pink gel food coloring
13 cup 60g mini chocolate chips
Instructions
Whisk the flour baking powder and salt together in a medium bowl. Set aside.
In a large bowl using a hand mixer or a stand mixer fitted with a paddle attachment beat the butter on mediumhigh speed until smooth about 1 minute. Add the granulated sugar and beat on mediumhigh speed until creamed about 2 minutes. Add the egg vanilla and watermelon extract if using and beat on high speed until combined about 1 minute. Scrape down the sides and up the bottom of the bowl and beat again as needed to combine.
Add the dry ingredients to the wet ingredients and mix on low until combined. If the dough seems too soft you can add 1 Tablespoon more flour until it is a better consistency for rolling.
Divide the dough into 2 equal parts. Roll each portion out onto a piece of parchment paper or a lightly floured silicone baking mat I prefer the nonstick silicone mat to about 14 thickness. The rolledout dough can be any shape as long as it is evenly ¼inch thick.
Stack the pieces with parchment paper between the two onto a baking sheet and refrigerate for at least 12 hours and up to 2 days. If chilling for more than a couple hours cover the top dough piece with a single piece of parchment paper.
Once chilled preheat oven to 350F 177C. Line