Watermelon slice cookies are so fun to make and a great dessert for summer BBQs and parties.
watermelon slice cookies
I originally made these watermelon slice cookies several years ago, and they were such a hit!
Slice and bake cookies are some of my favorite cookies to make. Here, I start with my no-fail, delicious sugar cookies with powdered sugar.
Although it's optional, you can even add watermelon extract so these are the real deal!
If you're looking for more cool treats, try these pool party cookies or mini popsicle cookies.
more slice and bake cookie ideas
- Adorable ladybug and bumble bee cookies
- Flavorful Pistachio cookies
- Clever cinnamon roll cookies
how to make watermelon slice and bake sugar cookies
These cookies take a bit of time to assemble, but the shape is relatively easy, and they are fun to make.
INGREDIENTS
- All-purpose flour for the base of the cookies.
- Salt adds necessary flavor.
- Butter -- My personal preference is to use salted butter in baking because I love sweet and salty. However, if you'd like to go the traditional route, use unsalted butter.
- Confectioner's sugar -- I use confectioner's sugar (also known as icing sugar or powdered sugar) instead of granulated sugar for the taste and texture.
- You'll need a large egg.
- Pure vanilla extract adds flavor.
- OPTIONAL: To add actual watermelon flavor, try adding a bit of WATERMELON FLAVORING.
- Mini chocolate chips -- these are your "seeds."
tools you'll need
You’ll need several baking trays.
Line your trays with parchment paper for best results.
While our recipes provide both the metric and non-metric amounts, for best results, we recommend a digital scale.
I use an oven thermometer for accuracy. (This is how I know my oven runs 25 degrees cold.)
You will need a rolling pin to roll out the dough.
Use wax paper to wrap your logs of cookie dough.
The Best Food Coloring to use for cookies
To color the cookie dough, you'll need pink and green food coloring. You may use any gel paste food coloring from online or the craft store.
However, my recommendation for best results is to use Americolor Electric Pink and Americolor Electric Green.
How to assemble your cookies
Follow the recipe to prepare the sugar cookie dough.
Divide the dough in half. To tint the dough, you may knead several drops of food coloring into the dough with your hands, but to avoid overheating the dough, I recommend using an electric hand mixer or standing mixer.
Place each color dough in a Ziplock bag or covered in a bowl and refrigerate for 1 to 2 hours. (If you're in a hurry, freeze for 30 minutes.)
On a floured surface, roll the green dough out to form a square about 8-inches long by 6 ½ inches wide.
Form the pink dough into a log about 8-inches long and 2-inches in diameter.
Wrap the green dough around the pink dough, rolling with your hands a bit to smooth. Wrap the entire log in wax paper and chill for 2 to 3 hours (or freeze for 1 hour).
Meanwhile, preheat the oven to 375 degrees F.
When the dough is very well set, slice into ⅜-inch pieces. Slice each round in half. Arrange on parchment paper-lined baking trays. Gently press a few mini chocolate chips into each cookie. Bake until the edges start to brown, about 15 minutes.
Can I freeze the cookies?
Store in an air-tight container for up to a week at room temperature. You may also freeze the cookies in a freezer Ziplock.
Just let the cookies thaw IN the bag at room temperature before opening.
printable recipe
watermelon slice cookies
Great for summer parties and BBQs: Watermelon slice cookies. Easy refrigerated slice and bake sugar cookies.
Ingredients
- 2 sticks butter, slightly softened (226 grams)
- 1 cup confectioner's sugar (110 grams)
- 1 large egg
- 1 teaspoon pure vanilla extract
- ¼ teaspoon watermelon extract (OPTIONAL)
- 2 ½ cups all-purpose flour (320 grams)
- 1 teaspoon salt (use ½ teaspoon salt if using salted butter)
- green and pink gel paste food coloring
- mini chocolate chips
Instructions
- Prepare your cookie dough: In a bowl with an electric hand mixer or in a standing mixer, beat the butter. Add the confectioner's sugar and blend well.
- Beat in the egg and extracts (if using).
- In separate bowl, briefly whisk the flour and salt. Gradually add to the cookie mixture until well blended.
- Divide the dough in half. Add several drops of pink food coloring to one half of the dough and mix well with the mixer or standing mixer. Clean the bowl and repeat with the other half of the dough, making green.
- Place the dough in Ziplock bags and refrigerate 1 to 2 hours. If you're in a hurry, freeze for 30 minutes instead.
- On a lightly floured surface, roll out the green dough into a rectangle 8 inches long by 6 ½ inches.
- Form the pink dough into a log 8 inches long and 2 inches in diameter.
- Wrap the green dough around the pink, smoothing with your hands.
- Wrap the entire log in wax paper and refrigerate 1 to 2 hours or overnight.
- Preheat oven to 375 degrees F.
- Unwrap and slice the logs in ⅜-inch slices. Slice each circle in half.
- Spread on baking trays lined with parchment paper with 1 to 2 inches between.
- Press a few mini chocolate chips on each for "seeds."
- Bake until the edges start to brown, about 15 minutes for each tray.
Notes
I prefer using salted butter personally, but traditionally, unsalted butter is used.
For food coloring, I recommend Americolor Soft Gel Paste in Electric Green and Electric Pink.
Bake one tray at a time, keeping the rest of the dough and cookies in the refrigerator.
Store in an air-tight container at room temperature for up to a week.
Or, freeze the cookies in a freezer ziplock. To thaw, let thaw at room temperature in the sealed bag.
Nutrition Information:
Yield:
36Serving Size:
1Amount Per Serving: Calories: 114Total Fat: 7gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 19mgSodium: 102mgCarbohydrates: 13gFiber: 1gSugar: 6gProtein: 1g
HowToMakeEasyCookies.com offers nutritional information for recipes contained on this site as a courtesy and is an estimate only. This information comes from online calculators. To obtain the most accurate representation of the nutritional information in any given recipe, you should calculate the nutritional information with the actual ingredients you use to create this recipe.
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Did you make this recipe and think it was great or do have any questions? Leave a comment below and rate the recipe using stars (5 stars means you love it!)
Bonnie
Why don’t you have baking powder an ingredient for the cookies?
Meaghan Mountford
Hi Bonnie, The cookie is more like a shortbread texture. It doesn't have any leavening. That's one reason why they keep their shape so well after baking!