Watermelon Cookies

Brighten up your dessert table with these adorable and fun-to-make Watermelon Cookies! Perfect for summer gatherings, picnics, or just a sweet treat, these slice-and-bake cookies combine soft, buttery dough with vibrant red and green food coloring to mimic a juicy watermelon. Mini chocolate chips serve as the “seeds,” adding both a charming touch and a hint of chocolatey goodness. With a prep time of just 25 minutes and a simple freezing technique to achieve their distinctive look, these cookies are as enjoyable to bake as they are to eat. Whether you're hosting a party or simply craving a playful twist on classic sugar cookies, these Watermelon Cookies are guaranteed to impress with their colorful appearance and melt-in-your-mouth texture.

Nutriscore Rating: 42/100

Prep Time:25 mins

Cook Time:12 mins

Total Time:37 mins

Servings: 24

Ingredients

• 1 cup unsalted butter
• 1 cup granulated sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 0.5 teaspoon almond extract (optional)
• 2.5 cups all-purpose flour
• 1 teaspoon baking powder
• 0.25 teaspoon salt
• 1 teaspoon red gel food coloring
• 1 teaspoon green gel food coloring
• 0.5 cup mini chocolate chips (for seeds)

Directions

Step 1

In a large mixing bowl, cream together the butter and sugar with a hand mixer or stand mixer on medium speed until light and fluffy, about 2-3 minutes.

Step 2

Beat in the egg, vanilla extract, and almond extract (if using) until fully incorporated.

Step 3

In a separate bowl, whisk together the all-purpose flour, baking powder, and salt.

Step 4

Gradually add the dry ingredients to the wet ingredients, mixing on low speed until a soft dough forms.

Step 5

Divide the dough into two portions—about two-thirds of the dough for the red (watermelon flesh) and the remaining one-third for the green (watermelon rind).

Step 6

Tint the larger portion of dough with red gel food coloring and the smaller portion with green gel food coloring. Knead the dough gently to incorporate the colors evenly.

Step 7

Roll the red dough into a log approximately 2 inches in diameter. Wrap the log in plastic wrap and freeze for 20-30 minutes to firm it up.

Step 8

Once the red dough is firm, flatten the green dough and wrap it around the red dough log, smoothing out any seams. Re-wrap the log in plastic wrap and freeze for another 20 minutes.

Step 9

Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.

Step 10

Slice the chilled dough log into 1/4-inch thick slices. Cut each slice in half to create a half-circle shape, resembling a watermelon slice.

Step 11

Press a few mini chocolate chips onto the red (flesh) portion of each cookie to imitate watermelon seeds.

Step 12

Arrange the cookies on the prepared baking sheets, spacing them about 1 inch apart.

Step 13

Bake in the preheated oven for 10-12 minutes, or until the edges just begin to turn golden. Do not overbake.

Step 14

Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.

Step 15

Serve and enjoy these delightful watermelon cookies!

Nutrition Facts

Serving size	(810.4g)

Amount per serving	% Daily Value*
Calories	3350.1

Total Fat 138.8g	0%
Saturated Fat 78.5g	0%
Polyunsaturated Fat 2.0g
Cholesterol 467.5mg	0%
Sodium 1209.4mg	0%
Total Carbohydrate 496.3g	0%
Dietary Fiber 16.2g	0%
Total Sugars 249.5g
Protein 46.4g	0%

Vitamin D 53.8IU	0%
Calcium 171.2mg	0%
Iron 18.8mg	0%
Potassium 745.2mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 36.5%

Protein: 5.4%

Carbs: 58.0%