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Watermelon Sugar Cookies

These pretty Watermelon Sugar Cookies are made completely from scratch using one homemade dough! I'll walk you through all of the steps and have included a how-to video!

Prep Time
1 hr
Cook Time
mins
Total Time
1 hr 9 mins
Servings: 55 cookies
Calories: 78 kcal
Course: Dessert
Cuisine: American

Ingredients

  • 1 1 cup unsalted butter softened
  • 1 ½ 1 ½ cups granulated sugar
  • 1 1 large egg room temperature preferred
  • 1 1 teaspoon vanilla extract
  • 2 ½ 2 ½ cups all-purpose flour
  • ¾ ¾ teaspoon baking powder
  • ¾ ¾ teaspoon salt
  • Red or pink food coloring I use Americolor “red red” gel food coloring
  • green food coloring I used Americolor “leaf green” gel food coloring
  • 4 4 Tablespoons mini chocolate chips divided

Instructions

    Cup of Yum
  1. Preheat oven to 375F (190C)
  2. Combine butter and granulated sugar in a large bowl and use an electric mixer to beat together until creamy and well-combined.
  3. Add egg and vanilla extract and stir again.
  4. In a separate bowl, whisk together flour, baking powder, and salt.
  5. 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).
  6. 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.
  7. 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.
  8. 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.
  9. 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
  10. 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.
  11. 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.
  12. 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).
  13. 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).
  14. Press remaining chocolate chips point-down into the pink portion of the slices to make distinct watermelon “seeds”.
  15. Transfer to 375F (190C) preheated oven and bake for 9 minutes. Allow to cool completely on baking sheet before enjoying.

Notes

  • Store in an airtight container at room temperature for up to one week.
  • The dough may be prepared and assembled up to one week in advance. Store it covered in the refrigerator and slice and bake as desired!

Nutrition Information

Serving 1cookie Calories 78kcal (4%) Carbohydrates 11g (4%) Protein 1g (2%) Fat 4g (6%) Saturated Fat 2g (10%) Polyunsaturated Fat 1g Monounsaturated Fat 1g Trans Fat 1g 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

% 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.