Watermelon Cookies
Brighten up any summer gathering with these adorable Watermelon Cookies! With their vivid colors and playful design, they bring a fun twist to classic sugar cookies. They’re a delightful mix of buttery sweetness and a subtle hint of almond, perfect for cookie lovers and kids alike.
Each bite reveals a soft, tender texture complemented by chocolate chips and, optionally, sesame seeds, for an authentic watermelon “seed” look. These cookies aren’t just visually captivating; they have a delightful flavor that pairs well with iced tea or lemonade on hot days.
The process might look intricate, but the result is worth it. With a little food coloring and clever layering, you’ll have cheerful, crowd-pleasing treats that are sure to spark joy.
Watermelon Cookies Ingredients
- Butter – The base of these cookies, giving them a rich, melt-in-your-mouth texture that sets the stage for each sweet, colorful bite.
- Sugar – Adds just the right amount of sweetness, creating a delightful contrast with the subtle almond notes.
- Almond Extract – Infuses a delicate, nutty aroma that elevates the cookie’s buttery profile with a hint of sophistication.
- All-Purpose Flour – Forms the sturdy foundation of the dough, allowing the layers to hold their playful watermelon shape.
- Food Coloring (Red & Green) – Creates the iconic, vibrant colors, transforming each cookie into a mini watermelon slice.
- Mini Semisweet Chocolate Chips – Doubles as “watermelon seeds,” adding a playful touch and a hint of chocolate in every bite.
Recipe Tips
- Chilling the Dough for Perfect Slices
Patience is key to getting that picture-perfect watermelon slice shape. When working with colored dough, each layer needs to chill separately—this prevents the colors from blending and keeps the shapes crisp. Allow the red and green doughs to firm up in the fridge before layering, and after rolling everything together, let the entire log chill for at least 8 hours or overnight. This extended chilling period will make the dough easier to slice into even, thin pieces without smudging. - Using Food Coloring Efficiently
For vivid colors, gel-based food coloring works wonders without making the dough too soft or sticky. Begin by adding a few drops and mixing thoroughly before adding more to reach your desired hue. Remember, a little goes a long way. Also, consider wearing gloves when kneading food coloring into the dough to avoid stained hands! - Chocolate Chips as Realistic “Seeds”
Chocolate chips serve as the ideal touch to mimic watermelon seeds. Press them lightly into the red dough after slicing but before baking to ensure they stay in place. If you’re aiming for even more realism, arrange a few chips around the edges in random spots rather than in a uniform pattern. Sesame seeds can also be added sparingly for a quirky, extra touch that enhances the appearance without overpowering the flavor.
What to Serve with Watermelon Cookies
- Iced Lemonade or Fruit Punch
Pair these vibrant cookies with a refreshing glass of iced lemonade or fruit punch. The citrusy, tart flavors balance out the cookies’ sweetness, creating a perfect summer-inspired combo. For extra charm, garnish your drink with a watermelon slice or a sprig of mint. - Fruit Skewers
Enhance the watermelon theme by serving these cookies alongside fruit skewers filled with fresh watermelon, cantaloupe, and honeydew. These light and hydrating fruit bites contrast beautifully with the buttery richness of the cookies, adding a fresh and colorful touch to any gathering. - Ice Cream Sundaes
Serve watermelon cookies with a simple vanilla or strawberry ice cream sundae. The cool creaminess of ice cream complements the cookie’s soft texture, creating an irresistible treat. Add a few mini chocolate chips or even a drizzle of chocolate syrup for added indulgence.
FAQ
- Can I make these cookies ahead of time?
Yes, you can! The dough can be prepared, wrapped, and stored in the fridge for up to two days before baking. You can also freeze baked cookies in an airtight container for up to a month. - Do I need to use almond extract?
While almond extract enhances the flavor, it’s optional. If you’re not a fan of almond or have allergies, you can replace it with vanilla extract for a more traditional sugar cookie taste. - What if I don’t have food coloring?
While food coloring gives these cookies their signature look, you can make them without it. The cookies will taste the same but will have a more classic sugar cookie appearance rather than the watermelon look. - Can I use regular chocolate chips instead of mini ones?
Mini chocolate chips work best for resembling watermelon seeds. Regular-sized chips can make the cookies look uneven and may overpower the bite-sized aesthetic. However, if regular chips are all you have, just use them sparingly.
Watermelon Cookies
Brighten up any summer gathering with these adorable Watermelon Cookies! With their vivid colors and playful design, they bring a fun twist to classic sugar cookies. They’re a delightful mix of buttery sweetness and a subtle hint of almond, perfect for cookie lovers and kids alike.
Ingredients
- All-purpose flour
- Baking powder
- Salt
- Butter softened
- Sugar
- Large egg
- Almond extract
- Red and green food coloring
- Miniature semisweet chocolate chips
- Sesame seeds optional
Instructions
- In a sizable mixing bowl, cream the softened butter and sugar together until the mixture becomes light and airy. Add in the egg and almond extract, blending thoroughly. In a separate bowl, combine flour, salt, and baking powder; gradually incorporate these dry ingredients into the creamed mixture, mixing until a cohesive dough forms.
- Set aside 1 cup of the prepared dough. To the remaining dough, add enough red food coloring to achieve a deep red hue. Shape the colored dough into a 3-1/2-inch-long log, wrap it in plastic wrap, and place it in the refrigerator to chill until firm, approximately 2 hours.
- Divide the reserved dough into two equal portions. Color one portion with green food coloring, kneading until evenly tinted, and leave the other portion plain. Wrap each piece individually in plastic wrap and refrigerate until firm, about 1 hour.
- On a floured surface lined with waxed paper, roll the plain (white) dough into a rectangle, roughly 8-1/2 by 3-1/2 inches. Place the red dough log along the short end of the rectangle, rolling the white dough around it to enclose the red log fully. Set aside.
- Roll the green dough on a floured waxed paper surface into a 10 by 3-1/2-inch rectangle. Position the red and white dough log along the short end of the green dough and roll the green dough around the log, encasing it completely. Tightly cover the dough log with plastic wrap and refrigerate for a minimum of 8 hours or overnight for best results.
- Preheat the oven to 375°F. Unwrap the chilled dough log and slice into 1/8-inch-thick rounds. Arrange the slices on ungreased baking sheets, spacing them about 1 inch apart. Gently press a few miniature chocolate chips into each slice to mimic watermelon seeds; sesame seeds may also be added if desired.
- Bake in the preheated oven for 6 to 8 minutes or until the cookies are firm but have not begun to brown. While the cookies are still warm, cut each round into halves or wedge shapes. Transfer cookies to wire racks to cool fully before serving.
