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I originally made these watermelon slice cookies several years ago, and they were such a hit!
Although it's optional, you can even add watermelon extract so these are the real deal!
more slice and bake cookie ideas
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.
- 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.
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.