Watermelon Sugar Cookies
User Reviews
5
26 reviews
Excellent
Watermelon Sugar Cookies
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Watermelon Sugar Cookies are a festive treat made with a buttery dough colored with red or pink and green food coloring to mimic watermelon slices. The cookies include mini chocolate chips to represent watermelon seeds, creating a fun and visually appealing baked good. The dough is somewhat dry but becomes cohesive with mixing, allowing for slicing and baking into shaped cookies with a soft, sweet texture.
Description
Watermelon Sugar Cookies feature a buttery base dough made with softened unsalted butter, sugar, egg, and vanilla, combined with flour, baking powder, and salt. The dough is divided and tinted with food coloring to achieve pink and green portions, then studded with mini chocolate chips to resemble watermelon seeds. Despite initially feeling crumbly, the dough binds when mixed thoroughly. The shaped dough slices bake at 375°F until set, resulting in cookies that highlight the watermelon motif both in color and garnishing.
The cookies have a tender but firm texture, balancing sweetness and buttery flavor. The mini chocolate chips add a subtle richness and visual contrast. These cookies can be an enjoyable treat for themed parties or casual snacking at home.
The recipe notes suggest storing finished cookies in an airtight container at room temperature for up to one week. Additionally, the dough can be prepared and assembled up to one week in advance and refrigerated tightly covered. When ready, the dough can be sliced and baked freshly, maintaining texture and color vibrancy.
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Ingredients
- 1 cup butter softened, unsalted
- 1 ½ cups granulated sugar
- 1 large egg room temperature preferred
- 1 teaspoon vanilla extract
- 2 ½ cups all-purpose flour
- ¾ teaspoon baking powder
- ¾ teaspoon salt
- red food coloring I use Americolor “red red” gel food coloring, or pink food coloring
- green food coloring I used Americolor “leaf green” gel food coloring
- 4 Tablespoons mini chocolate chips divided
Instructions
- Preheat oven to 375F (190C)
- Combine butter and granulated sugar in a large bowl and use an electric mixer to beat together until creamy and well-combined.
- Add egg and vanilla extract and stir again.
- In a separate bowl, whisk together flour, baking powder, and salt.
- Gradually add dry ingredients to wet ingredients (I like to do this in 3 or 4 parts) until the flour has been completely incorporated. This is a somewhat dry dough and may seem crumbly, but scrape the bottom of the bowl periodically and the dough will come together if you continue mixing (assuming you have measured your flour properly).
- Once dough is clinging together and all of the flour has been absorbed, divide it in half, placing each half in its own bowl. Then, working with one half, divide that dough almost in half again, allotting slightly more to one portion than the other.
- To the largest portion of dough, add red or pink food coloring and stir until you have a vibrant pink color (adding more food coloring as needed). Add 2 Tablespoons of mini chocolate chips and stir until combined. Set aside.
- To the second largest portion of dough, add green food coloring (adding more coloring as needed) and stir until you have a vibrant green color. The third/smallest portion of dough should not be colored.
- Form the pink section of dough into a log that is about 12” long. Make it slightly wider than it is tall and round one wide end and flatten the other (if at any point the dough is too sticky to handle without difficulty, simply cover it and place in the refrigerator for 15-20 minutes before proceeding). Place the log flat-side down
- Take the un-colored dough and place it on a lightly floured surface or between two pieces of wax paper. Roll with a rolling pin until you have a rectangle that is large enough to cover the pink section. Carefully lift the dough it and use it to cover the rounded edge of the pink log (make sure this completely covers the pink section). Use a sharp knife to trim away any excess dough.
- Repeat step 8 with the green dough, making sure you roll it large enough to completely cover the pink and white dough. Cover the un-colored dough, then trim any excess dough as needed.
- Cover the surface of the dough with wax paper and chill in the refrigerator for at least 30 minutes before proceeding. While dough chills, preheat oven to 375F (190C).
- Remove dough from refrigerator and use a sharp knife to slice log into slices between ⅛-¼” thick. Place on a parchment paper lined baking sheet, spacing cookies at least 2” apart. Use a knife to carve slightly into the pink part of the cookie, making a slightly crescent shape (this is illustrated in the video and photos above).
- Press remaining chocolate chips point-down into the pink portion of the slices to make distinct watermelon “seeds”.
- Transfer to 375F (190C) preheated oven and bake for 9 minutes. Allow to cool completely on baking sheet before enjoying.
Equipments used:
Notes
- Store cookies in an airtight container at room temperature for up to one week to maintain freshness.
- The dough can be prepared and assembled up to a week in advance; keep it covered in the refrigerator until baking.
- Slice and bake the dough as desired after refrigeration for fresh cookies with optimal texture and color.
Nutrition Information
Show Details
Serving
1cookie
Calories
78kcal
(4%)
Carbohydrates
11g
(4%)
Protein
1g
(2%)
Fat
4g
(6%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
1g
(5%)
Trans Fat
1g
(50%)
Cholesterol
12mg
(4%)
Sodium
39mg
(2%)
Potassium
9mg
(0%)
Fiber
1g
(4%)
Sugar
6g
(12%)
Vitamin A
110IU
(2%)
Vitamin C
1mg
(1%)
Calcium
8mg
(1%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 55cookies
Amount Per Serving
Calories 78 kcal
% Daily Value*
| Serving | 1cookie | |
| Calories | 78kcal | 4% |
| Carbohydrates | 11g | 4% |
| Protein | 1g | 2% |
| Fat | 4g | 6% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 1g | 50% |
| Cholesterol | 12mg | 4% |
| Sodium | 39mg | 2% |
| Potassium | 9mg | 0% |
| Fiber | 1g | 4% |
| Sugar | 6g | 12% |
| Vitamin A | 110IU | 2% |
| Vitamin C | 1mg | 1% |
| Calcium | 8mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
26 reviews
Excellent
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