Watermelon Cookies the Easy Method
Brighten up your baking with "Watermelon Cookies the Easy Method," a whimsical treat that’s as delightful to look at as it is to eat! These adorable slice-and-bake cookies perfectly mimic watermelon slices, with a vibrant red center accented by mini chocolate chip “seeds” and a green cookie “rind.” Made with simple pantry staples like butter, flour, and sugar—and colored with just a few drops of food dye—this recipe is a fuss-free way to create show-stopping cookies in under an hour. The dough is easy to work with, and optional chilling steps ensure perfect slices every time. Perfect for summer parties, picnics, or any time you want a fun, fruity twist on dessert, these watermelon cookies are sure to impress kids and adults alike!
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Recipe Information
Ingredients
- 1 cup Unsalted butter, softened
- 1 cup Granulated sugar
- 1 large Egg
- 1 teaspoon Vanilla extract
- 2.5 cups All-purpose flour
- 1 teaspoon Baking powder
- 0.25 teaspoons Salt
- 10 drops Red food coloring
- 5 drops Green food coloring
- 0.5 cup Mini chocolate chips
- 1 tablespoon Milk (optional, for smoothing dough)
Instructions
In a large mixing bowl, cream together the butter and granulated sugar until light and fluffy, about 2-3 minutes.
Beat in the egg and vanilla extract until well-combined.
In a separate bowl, whisk together all-purpose flour, baking powder, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing until a soft dough forms. If the dough is too crumbly, mix in 1 tablespoon of milk.
Divide the dough into two portions. Color one portion with red food coloring to resemble watermelon flesh and the other portion with green food coloring for the rind. Mix the colors thoroughly into each dough using a spoon or your hands.
Wrap each portion of dough in plastic wrap and refrigerate for 20 minutes to make it easier to work with.
After chilling, roll the red dough into a log about 1 inch in diameter. Wrap the green dough around the red log, gently pressing to create a smooth layer that resembles a rind.
Rewrap the dough log in plastic wrap and refrigerate for another 10 minutes. Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
Slice the dough log into 1/4-inch thick cookies. Each slice should show a red center and green perimeter, resembling a slice of watermelon.
Press a few mini chocolate chips into the red part of each cookie to mimic watermelon seeds.
Place the cookies on prepared baking sheets, leaving about 1 inch of space between them.
Bake for 8-10 minutes or until the cookies are set but not browned. Allow them to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Serve and enjoy your cute watermelon cookies!
Nutrition Facts
Calories |
3874 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 214.3 g | 275% | |
| Saturated Fat | 131.2 g | 656% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 737 mg | 246% | |
| Sodium | 1193 mg | 52% | |
| Total Carbohydrate | 461.1 g | 168% | |
| Dietary Fiber | 11.0 g | 39% | |
| Total Sugars | 224.7 g | ||
| Protein | 42.9 g | 86% | |
| Vitamin D | 1.5 mcg | 8% | |
| Calcium | 164 mg | 13% | |
| Iron | 16.7 mg | 93% | |
| Potassium | 474 mg | 10% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
