Summer Melon Bites

Transform a simple sugar cookie recipe into a batch of irresistibly adorable and delicious Watermelon Cookies. These vibrant, fruit-inspired treats are surprisingly easy to make and offer a delightful burst of summer flavor and fun, perfect for any occasion.

There’s something truly magical about turning everyday ingredients into a whimsical creation that brings smiles to faces. These watermelon-shaped sugar cookies do just that! Mimicking the iconic look of fresh watermelon slices, they are a fantastic dessert to brighten up any gathering. Imagine the joy these colorful cookies will bring to a summer barbecue, a poolside party, or a child’s birthday celebration. They are not only a feast for the eyes but also wonderfully delicious, making them a guaranteed crowd-pleaser.

If you’re looking to create an entire watermelon-themed dessert spread, these cookies pair wonderfully with other fruity delights. I also love preparing Watermelon Cupcakes and a refreshing Watermelon Sorbet for an easy summer dessert lineup that captures the essence of the season. These recipes, combined with our charming cookies, will make your event truly memorable!

Why You’ll Adore These Watermelon Cookies

You might be surprised by how straightforward it is to create these stunning cookies from scratch. Even if you’re a novice baker, our detailed step-by-step instructions ensure a smooth and enjoyable baking experience. This recipe isn’t just about making a dessert; it’s about crafting a memorable treat that impresses with minimal effort.

Beyond their charming appearance, these cookies boast a classic sugar cookie flavor that everyone loves. The tender texture and sweet vanilla notes make them incredibly satisfying, while their vibrant colors make them a beautiful centerpiece for any dessert table. They’re perfect for adding a touch of homemade charm to picnics, potlucks, or simply as a special snack for your family. Get ready to bake a batch that tastes as wonderful as it looks!

Essential Ingredients for Watermelon Cookies

Crafting the perfect watermelon cookie begins with selecting the right ingredients. Here’s a detailed look at what you’ll need and some tips for each:

• All-Purpose Flour: The foundation of our cookies. For accurate measurement, spoon the flour into your measuring cup and then level it off with a straight edge. This prevents packing too much flour, which can lead to dry, dense cookies.
• Butter: Always use unsalted butter, softened to room temperature. Softened butter creamed with sugar creates a light, airy base for the cookie dough. Using unsalted butter allows you to control the exact amount of salt in the recipe, ensuring perfect flavor balance.
• Vanilla Extract: Pure vanilla extract is crucial for a rich, classic sugar cookie flavor. While watermelon flavoring might seem fitting, the subtle elegance of vanilla truly shines through and complements the colorful design without overpowering it.
• Red or Pink Food Coloring: Choose your preferred shade for the watermelon’s flesh. Gel food coloring is highly recommended as it provides vibrant color without significantly altering the dough’s consistency, unlike liquid food coloring which can add excess moisture.
• Green Food Coloring: Again, gel food coloring is suggested for the outer rind. It delivers a rich, deep green that perfectly contrasts the inner pink or red layer.
• Mini Chocolate Chips: These are ideal for mimicking watermelon seeds due to their petite size. Regular chocolate chips might be too large and disrupt the delicate aesthetic of the cookies.
• Granulated Sugar: Essential for sweetness and structure in our sugar cookie base.
• Baking Powder & Salt: These leavening agents and flavor enhancers are critical for the cookie’s texture and overall taste.
• Eggs: Act as a binder, providing structure and moisture to the dough.

The complete list of precise measurements can be found in the recipe card at the bottom of the page.

Step-by-Step Guide: How to Make Watermelon Cookies

Follow these easy steps to create beautiful and delicious watermelon sugar cookies. Remember, attention to detail in each stage will result in perfectly shaped and flavored treats!

• Step 1: Prepare the Dry Ingredients. In a large mixing bowl, thoroughly combine the all-purpose flour, baking powder, and salt. Whisking them together ensures that the leavening agents and seasoning are evenly distributed throughout the dough.

Step 2: Cream the Wet Ingredients. In a separate, medium-sized bowl, use an electric mixer (either a hand mixer or a stand mixer on medium speed) to beat together the softened butter and granulated sugar until the mixture is light, fluffy, and well combined. This creaming process incorporates air, which contributes to the cookies’ tender texture. Next, beat in the eggs one at a time, followed by the vanilla extract, blending until just combined. Avoid overmixing at this stage.

Step 3: Combine Wet and Dry Mixtures. Gradually add the dry ingredient mixture to the wet ingredients. Mix on low speed or by hand until the sugar cookie dough just comes together. It’s crucial not to overmix the dough, as this can develop the gluten too much, resulting in tough cookies. Stop mixing as soon as no streaks of flour remain.

Step 4: Divide and Color the Dough (Pink/Red). Divide the dough into three portions: one larger portion (for the pink/red center) and two smaller, equal portions (for the white and green layers). In the largest bowl of dough, add your chosen pink or red gel food coloring. Mix until you achieve a vibrant, uniform color that resembles the juicy flesh of a watermelon. Remember, gel food coloring provides a more intense hue with less product.

Step 5: Form and Chill the Pink/Red Log. Once the pink/red dough is colored, gently shape it into a smooth log, approximately 4 inches long. Wrap this log tightly in plastic wrap to prevent it from drying out. If the dough is sticky, you can lightly flour your hands or surface, but avoid adding too much extra flour.

Step 6: Color and Chill Remaining Dough. Take one of the smaller portions of dough and add green gel food coloring, mixing until you achieve a rich green color for the watermelon rind. Wrap this green dough tightly in plastic wrap. The remaining small portion of dough will be left plain (white). Wrap this plain dough in plastic wrap as well. Refrigerate all three dough logs (pink/red, green, and plain white) for at least 1 hour. Chilling is essential as it firms up the butter in the dough, making it much easier to handle, roll, and slice cleanly.

Step 7: Assemble and Slice the Cookies. Once chilled, remove the dough from the refrigerator. On a lightly floured surface, roll out the plain white dough into a rectangle (approximately 5″ x 8.5″). Place the pink/red dough log in the center of the white rectangle and carefully wrap the white dough around it, sealing the seam. Next, roll out the green dough into a slightly larger rectangle, then wrap it around the entire white-and-pink log, sealing the seam. Re-wrap the entire layered log in plastic wrap and chill for another 30 minutes, or preferably overnight for best results. Once firm, unwrap the log and slice it into ¼-inch thick rounds. Cut each round in half to create perfect watermelon slices. Place these on an ungreased cookie sheet lined with parchment paper, spaced about 2 inches apart.

Step 8: Add the “Seeds.” Gently arrange mini chocolate chips on the pink/red portion of each cookie slice. Position them randomly to mimic the natural look of watermelon seeds. These little details really bring the cookies to life!

Step 9: Bake and Cool. Bake the cookies in a preheated oven for 9 to 11 minutes, or until the edges are set and lightly golden, but the centers still look soft and slightly puffy. It’s important not to overbake them, as they will continue to cook slightly on the hot baking sheet. Remove the baking sheet from the oven and let the cookies rest on it for 5 minutes before carefully transferring them to a wire rack to cool completely. This resting period helps them set without breaking.

Expert Baking Tips for Perfect Watermelon Cookies

Achieving bakery-quality watermelon cookies is easy with these helpful tips:

• Don’t Skip Chilling the Dough: This is arguably the most crucial step! Chilling the dough solidifies the butter, making the dough much easier to handle, roll, and slice without becoming sticky or losing its shape. Cold dough also helps the cookies maintain their distinct layers and prevents them from spreading too much during baking, ensuring those beautiful watermelon slices stay intact. For best results, chill the assembled log overnight.
• Alternative “Seeds”: While mini chocolate chips are a fantastic choice for watermelon seeds, you can also use black sesame seeds for a more realistic, slightly savory touch. Chocolate sprinkles, especially the long, thin kind, can also work in a pinch for a different aesthetic.
• Decorating with Icing (Optional): If you prefer not to color the dough directly, you can bake plain sugar cookies and then decorate them with royal icing. You would use pink/red icing for the center, white for the inner rind, and green for the outer rind, adding chocolate chips as seeds while the icing is wet. This method offers a different kind of artistry but requires more time for decorating.
• Ensure Butter is Properly Softened: Softened butter is key to a smooth, workable dough. If your butter is too cold, it won’t cream properly with the sugar, leading to a lumpy dough and potentially uneven cookie texture. If it’s too warm (melted), your dough will be greasy and hard to manage. Aim for butter that gives slightly when pressed but still holds its shape.
• Even Slicing: For uniform cookies, try to slice the chilled dough log as evenly as possible. A sharp, un-serrated knife works best. You can even use a ruler as a guide if you want extra precision.
• Parchment Paper is Your Friend: Always line your baking sheets with parchment paper. This prevents sticking, ensures even baking, and makes for easy cleanup.

Frequently Asked Questions About Watermelon Cookies

More Delightful Cookie Recipes for Kids

Looking for more easy and fun cookie recipes to make with or for your little ones? Here are some fantastic options that are sure to be a hit:

• Chocolate Dipped Sugar Cookies
• Strawberry Cheesecake Cookies Recipe
• Peanut Butter and Jelly Cookies
• Thumbprint Cookies
• Chocolate Crinkle Cookie Recipe

We hope you enjoy making these festive Watermelon Sugar Cookies as much as we do! Don’t forget to leave a comment and a star rating if you try this recipe. Your feedback is greatly appreciated!

Watermelon Cookies

Transform a basic sugar cookie recipe into adorable Watermelon Cookies. They are easy to make, delicious, and so pretty.

Prep Time 1 hr 45 mins

Cook Time 10 mins

Total Time 1 hr 55 mins

Servings 24

Cuisine American

Course Dessert

Calories 175

Author Carrie Barnard

Ingredients

• 3 Cups Flour
• 2 tsp Baking Powder
• 1 tsp Salt
• 1 cup Butter, Softened
• 1 cup Granulated Sugar
• 1 tsp Vanilla Extract
• 2 eggs
• Red or Pink Food Coloring
• Green Food Coloring
• 1/3 cup Mini Chocolate Chips

Instructions

1. In a mixing bowl, stir together the flour, baking powder and salt. In a separate mixing bowl, blend together the softened butter with the sugar until smooth using an electric mixer. Then add in the eggs and vanilla and blend until combined.
2. Gradually stir the flour mixture into the wet ingredients until just combined. Do not overmix the dough.
3. Divide the dough evenly into 2 separate bowls. Then, from one of those bowls, divide that dough in half again. In the largest bowl of dough, add the pink or red food coloring until you achieve your preferred color. A vibrant pink is lovely!
4. Roll the pink/red dough into a 4-inch log and wrap it tightly in plastic wrap.
5. To one of the smaller bowls of dough, add green food coloring until the dough reaches your desired shade of green. Wrap this green dough in plastic wrap, and wrap the remaining plain white dough in plastic wrap as well. Refrigerate all three dough portions for at least 1 hour.
6. After all the dough is chilled, remove it from the refrigerator and unwrap it. On a lightly floured surface, roll out the plain white dough to a rectangle that is approximately 5”x8.5”. Place the red/pink dough log in the center of the white rectangle and carefully wrap the plain dough around it, sealing the seam. Repeat this process with the green dough, making its rectangle slightly larger so it can wrap around the entire white-and-pink layered log. Once assembled, cover the entire layered log with plastic wrap and place it back in the refrigerator for at least 30 minutes (or overnight for best results).
7. Remove the chilled log from the refrigerator, unwrap it, and cut it into ¼-inch thick slices to form the cookies. Then, cut each circular slice in half to create the classic watermelon wedge shape. Place these watermelon slice cookies on an ungreased cookie sheet lined with parchment paper, spaced approximately 2 inches apart.
8. Gently place mini chocolate chips onto the pink/red portions of the cookies to resemble watermelon seeds.
9. Bake the cookies for 9-11 minutes, or until the cookies are set and their edges are very lightly golden.
10. Remove the baking sheet from the oven. Let the cookies sit on the hot baking sheet for 5 minutes to set before carefully transferring them to a wire rack to cool completely.

Recipe Notes

*Do not skip chilling the dough! This crucial step makes the dough much easier to handle, roll, and cut into distinct cookie shapes.
*Store these cookies in an airtight container at room temperature for up to 1 week. For extra softness, include a piece of bread in the container.
*For an alternative to chocolate chips, consider using black sesame seeds to create a more realistic “seed” effect.

Nutrition Facts

Calories 175kcal,
Carbohydrates 22g,
Protein 2g,
Fat 9g,
Saturated Fat 5g,
Polyunsaturated Fat 1g,
Monounsaturated Fat 2g,
Trans Fat 1g,
Cholesterol 34mg,
Sodium 200mg,
Potassium 25mg,
Fiber 1g,
Sugar 10g,
Vitamin A 262IU,
Vitamin C 1mg,
Calcium 29mg,
Iron 1mg