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Watermelon Sugar Cookies Recipe

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3.9 from 87 reviews

  • Author: Amina
  • Total Time: 1 hour 9 minutes
  • Yield: 55 cookies

Description

These Watermelon Sugar Cookies are fun, colorful treats that mimic the look of a watermelon slice. Made with soft butter, sugar, and flour, the dough is divided and colored pink, green, and left plain to create the watermelon effect. Mini chocolate chips act as watermelon seeds. The cookies are shaped into logs, layered with colored dough, chilled, then sliced and baked to perfection, resulting in delightful, festive cookies perfect for summer or parties.

Ingredients

Basic Dough

  • 1 cup unsalted butter (softened)
  • 1 ½ cups granulated sugar
  • 1 large egg (room temperature preferred)
  • 1 teaspoon vanilla extract
  • 2 ½ cups all-purpose flour
  • ¾ teaspoon baking powder
  • ¾ teaspoon salt

Coloring and Decoration

  • Red or pink food coloring (Americolor “red red” gel food coloring recommended)
  • Green food coloring (Americolor “leaf green” gel food coloring recommended)
  • 4 Tablespoons mini chocolate chips (divided)

Instructions

  1. Preheat Oven. Set your oven to 375°F (190°C) so it’s ready for baking once the cookies are formed.
  2. Cream Butter and Sugar. In a large bowl, combine the softened butter and granulated sugar, then beat with an electric mixer until the mixture is creamy and well-combined, ensuring a smooth base for your dough.
  3. Add Egg and Vanilla. Stir in the large egg and vanilla extract until fully incorporated, which helps bind the dough and add flavor.
  4. Mix Dry Ingredients. In a separate bowl, whisk together all-purpose flour, baking powder, and salt to ensure even distribution of the leavening agent and seasoning.
  5. Combine Wet and Dry. Gradually add the dry ingredients to the wet, in 3-4 parts, mixing each time. The dough will be dry and crumbly at first—keep scraping the bowl bottom and continue mixing until it clings together, indicating proper hydration.
  6. Divide Dough. Once the dough holds together, split it in half into separate bowls. Then, take one half and divide it again into two portions—one slightly larger than the other.
  7. Color Pink Dough. To the largest portion, add red or pink food coloring and mix until vibrant pink. Then add 2 tablespoons of mini chocolate chips to represent watermelon seeds, and mix well. Set aside.
  8. Color Green Dough. To the medium portion, add green food coloring and stir until bright green. Leave the smallest portion uncolored; it will form the white part of the watermelon rind.
  9. Shape Pink Log. Form the pink dough into a log about 12 inches long, making it slightly wider than tall, rounding one end and flattening the other. If sticky, refrigerate 15-20 minutes for easier handling. Place the log flat side down.
  10. Roll Out White Dough. On a lightly floured surface or between wax paper, roll the uncolored dough into a rectangle large enough to cover the pink log. Carefully place it on the rounded edge of the pink dough, completely covering it, then trim excess with a sharp knife.
  11. Roll Out Green Dough. Repeat the rolling process with the green dough, ensuring it completely wraps around the pink and white layers. Trim any excess dough for a clean finish.
  12. Chill Dough Log. Cover the log surface with wax paper and refrigerate for at least 30 minutes. This step firms the dough, making it easier to slice and bake.
  13. Slice Cookies. Remove chilled dough from refrigerator. Using a sharp knife, slice into ⅛ to ¼ inch thick pieces. Arrange slices on a parchment-lined baking sheet, spacing them 2 inches apart. Carve a slight crescent shape into the pink area to enhance the watermelon effect.
  14. Add Chocolate Seeds. Press the remaining mini chocolate chips point-down into the pink dough on each slice to mimic watermelon seeds.
  15. Bake Cookies. Bake in the preheated oven at 375°F (190°C) for 9 minutes. Allow cookies to cool completely on the baking sheet before serving to set their shape and texture.

Notes

  • If dough becomes too sticky to handle, refrigerate it for 15-20 minutes before shaping to make it easier to work with.
  • Use gel food coloring for more vibrant colors without altering dough consistency.
  • The dough may seem dry and crumbly at first but continue mixing to bring it together—proper flour measurement is important.
  • Spacing cookies at least 2 inches apart prevents them from sticking together while baking.
  • Allowing cookies to cool fully on the baking sheet helps maintain their shape and texture.
  • Prep Time: 45 minutes
  • Cook Time: 9 minutes
  • Category: Dessert Cookies
  • Method: Baking
  • Cuisine: American

Find it online: https://aminabakes.com/watermelon-sugar-cookies-recipe/