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Watermelon Cookies Recipe

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4.2 from 4 reviews

These delightful Watermelon Cookies capture the vibrant colors and sweet flavors of a watermelon in a fun and festive treat. Soft pink cookies with green borders mimic the fruit’s rind, while mini chocolate chips act as seeds, creating a playful and visually appealing cookie perfect for summer gatherings or any joyful occasion.

  • Author: Chef
  • Prep Time: 55 minutes
  • Cook Time: 11 minutes
  • Total Time: 1 hour 6 minutes
  • Yield: 24 servings
  • Category: Baking
  • Method: Baking
  • Cuisine: American

Ingredients

Dry Ingredients

  • 3 cups Flour
  • 2 tsp Baking Powder
  • 1 tsp Salt

Wet Ingredients

  • 1 cup Butter, softened
  • 1 cup Granulated Sugar
  • 1 tsp Vanilla Extract
  • 2 Eggs

Coloring and Decoration

  • Red or Pink Food Coloring
  • Green Food Coloring
  • 1/3 cup Mini Chocolate Chips

Instructions

  1. Mix Dry Ingredients: In a mixing bowl, stir together the flour, baking powder, and salt until well combined.
  2. Cream Butter and Sugar: In a separate bowl, use a handheld or stand mixer to blend the softened butter with the granulated sugar until smooth and creamy. Then add the eggs and vanilla extract and mix thoroughly until combined.
  3. Combine Dough: Gradually stir in the dry ingredient mixture into the wet ingredients by hand until just combined, being careful not to overmix for a tender texture.
  4. Divide and Color Dough: Divide the dough evenly into two bowls. Then divide one of those bowls in half. Add red or pink food coloring to the largest portion until you achieve your preferred vibrant pink shade for the watermelon flesh.
  5. Shape Pink Dough: Roll the pink/red dough into a 4-inch log and wrap tightly in plastic wrap to chill.
  6. Color Remaining Dough: Add green food coloring to one smaller portion to tint it green for the watermelon rind and leave the smallest portion plain. Wrap both in plastic wrap separately and refrigerate all dough for at least 1 hour to firm up.
  7. Assemble Dough Logs: On a lightly floured surface, roll the plain dough into a 5×8.5 inch rectangle. Place the pink dough log in the center and wrap the plain dough around it. Repeat this process by rolling the green dough into a slightly larger rectangle and wrapping it around the entire log covered with the previous dough. Wrap the combined log in plastic wrap and refrigerate for at least 30 minutes or overnight.
  8. Slice Cookies: Remove the dough log from the fridge and unwrap it. Slice the log into ¼ inch thick rounds, then cut each round in half to form semicircles representing watermelon slices. Arrange these on an ungreased baking sheet lined with parchment paper, spacing them approximately 2 inches apart.
  9. Add Chocolate Seeds: Press mini chocolate chips gently into the pink sections of each cookie to mimic watermelon seeds.
  10. Bake Cookies: Bake in a preheated oven at 350°F (175°C) for 9-11 minutes or until the cookies are set but still soft in the center. Remove from oven.
  11. Cool Cookies: Allow the cookies to rest on the baking sheet for 5 minutes after baking, then transfer them to a wire rack to cool completely before serving.

Notes

  • Do not overmix the dough once the flour is added to keep the cookies tender.
  • Chilling the dough is essential to achieving clean layers and easier slicing.
  • Adjust the food coloring intensity to your desired shade for a more vibrant or pastel effect.
  • If you prefer, you can refrigerate the dough log overnight for improved flavor and structure.
  • Keep cookies spaced adequately on the baking sheet to prevent them from spreading into each other.
  • Use mini chocolate chips for authentic-looking watermelon seeds, or substitute with black sesame seeds for a unique twist.

Find it online: https://cheftinaskitchen.com/watermelon-cookies-recipe/