Easy & Adorable Watermelon Slice Cookies: Your Perfect Summer Treat Recipe
Transport yourself to a sunny summer day with these irresistibly cute and easy-to-make watermelon cookies! Starting with a classic, tender sugar cookie dough, these delightful treats are infused with a hint of red food coloring, dotted with miniature chocolate chips to mimic real watermelon seeds, and then rolled in a vibrant green glaze to create the perfect “rind.” While they don’t taste like watermelon, their fun, fruity appearance makes them an absolute showstopper at any picnic, barbecue, or festive gathering. Get ready to bake a batch of smiles that will be devoured almost as quickly as you can make them!
Why These Watermelon Cookies Are a Must-Try
These watermelon-shaped cookies are more than just a dessert; they’re a celebration of summer! Their vibrant colors and playful design make them an instant hit, especially with children. The recipe utilizes a sweet, simple sugar cookie base – a beloved classic that’s easy to work with and always yields a delicious, tender bite. By adding a touch of red food coloring to the dough, a subtle pink hue is achieved, perfectly mimicking the juicy interior of a watermelon slice. The ingenious touch of mini chocolate chips as “seeds” and the bright green glaze for the rind completes the illusion, creating miniature works of art that are almost too pretty to eat (but you’ll definitely want to!). They offer a unique twist on traditional sugar cookies, making them a memorable and engaging activity for family baking sessions and a delightful surprise on any dessert table.
Essential Ingredients for Your Watermelon Cookies
Crafting these visually stunning watermelon cookies requires a few basic baking staples, easily found in any kitchen or grocery store. The beauty of this recipe lies in its simplicity, making it accessible for bakers of all skill levels. For a complete list of precise measurements and detailed instructions, refer to the printable recipe card conveniently located at the end of this post.
Ingredient Info and Smart Substitution Suggestions
Understanding each ingredient’s role can elevate your baking experience and help you adapt the recipe if needed. Here’s a closer look:
- For the Sugar Cookie Dough: This foundational part of our watermelon cookies uses standard ingredients.
- Flour: All-purpose flour provides the structure. Ensure it’s accurately measured, preferably by weight, to avoid dense cookies.
- Baking Powder & Salt: These are crucial for leavening and enhancing flavor. Baking powder gives the cookies a slight lift, while salt balances the sweetness.
- Unsalted Butter: Cold, unsalted butter is key for flaky, tender sugar cookies. The cold butter prevents over-spreading during baking. If using salted butter, reduce the added salt in the recipe.
- Granulated Sugar: Sweetens the cookies and contributes to their tender texture.
- Eggs: Act as a binder, adding moisture and richness to the dough.
- Vanilla Extract: Essential for that classic, comforting sugar cookie flavor. You could experiment with a tiny amount of watermelon extract for a true watermelon flavor, but be cautious as extracts can be potent!
- Red Food Coloring: Just a few drops tint the dough a lovely light pink, resembling the flesh of a watermelon. Gel food coloring often provides a more concentrated color without adding too much liquid.
- For the Glaze: The vibrant green rind is created with a simple, yet effective glaze.
- Powdered Sugar: The base of our glaze, providing sweetness and a smooth consistency. Sifting it is important to prevent lumps.
- Milk: Used to thin the glaze to the desired consistency. Start with a small amount and add more gradually. Any type of milk (dairy or non-dairy) will work.
- Green Food Coloring: This is where the magic happens! I highly recommend using a paste gel food coloring for its intense color without diluting the glaze. Liquid food coloring can also be used, but you’ll likely need more drops to achieve a bright, bold green.
- Miniature Semi-Sweet Chocolate Morsels: These tiny chocolate chips are not just for flavor; they perfectly mimic the black seeds of a watermelon, adding to the cookies’ authentic look.
How to Make Adorable Watermelon Cookies: Step-by-Step Guide
These step-by-step photos and instructions are designed to help you visualize the entire baking process, ensuring perfect watermelon cookies every time. For your convenience, you can Jump to Recipe to access the printable version, complete with all measurements and instructions at the bottom of the page.
- Combine Dry Ingredients: In a medium-sized mixing bowl, thoroughly whisk together the all-purpose flour, baking powder, and salt. This step ensures that the leavening agent and salt are evenly distributed throughout the dough, promoting a consistent rise and flavor in every cookie. Set this mixture aside.
- Cream Wet Ingredients: In the bowl of your stand mixer (or using a hand mixer), add the cold butter slices, granulated sugar, eggs, vanilla extract, and red food coloring. Beat these ingredients together on medium speed until they are well incorporated. It’s perfectly fine if you still see small lumps of butter; this will contribute to the tender texture of the cookies.
- Add Dry to Wet: Reduce the mixer speed to low. Gradually add the reserved flour mixture to the wet ingredients, mixing until just combined and no traces of dry flour remain. Be careful not to overmix, as this can lead to tough cookies. Use a sturdy rubber spatula to gather all the dough from the sides and bottom of the bowl, ensuring everything is thoroughly mixed.
- Chill the Dough: Divide the cookie dough into two equal portions. Place each portion between two sheets of parchment paper and roll it out evenly to approximately 1/4-inch thickness. This ensures uniform baking. Transfer the rolled dough sheets to the refrigerator and chill for at least two hours. Chilling is vital; it prevents the cookies from spreading excessively in the oven, maintaining their watermelon slice shape.
- Prepare for Baking: Preheat your oven to 400 degrees F (200 degrees C). Have your insulated baking sheets ready. Insulated sheets are preferred as they help prevent the bottom of the cookies from browning too quickly, ensuring a perfectly baked sugar cookie. If you don’t have them, line regular baking sheets with parchment paper or silicone baking mats.
- Cut Out Shapes: Retrieve one batch of chilled dough from the refrigerator. Using a 2-inch round cookie cutter or biscuit cutter, cut out as many circles as possible. Work quickly to keep the dough cold.
- Create Watermelon Slices: With a dough scraper or a sharp knife, carefully cut each dough circle in half. These semicircles will become your watermelon slices. Arrange the halves on your prepared baking sheet, ensuring they are about 1 inch apart to allow for slight expansion during baking.
- Add the “Seeds”: Gently press a few miniature semi-sweet chocolate morsels into the surface of each semicircle. Arrange them to look like scattered watermelon seeds. Don’t press too hard, just enough to secure them.
- Bake to Perfection: Bake the cookies for 6-8 minutes. Start checking at the 6-minute mark. Your cookies are done when they are slightly puffed and the edges are set, but they should not be browned. Overbaking will result in dry, crumbly cookies. In my oven, 7 minutes was the sweet spot. Once baked, remove from the oven and let them cool on the baking sheets for 5 minutes. This allows them to firm up before transferring. Then, carefully move them to a wire cooling rack to cool completely. This is crucial before glazing!
- Reroll Scraps: After cutting out circles from each dough batch, gather the remaining dough scraps. Gently press them together, reroll between parchment paper, and place back in the refrigerator to chill briefly before cutting more shapes. This minimizes waste. You can repeat this process a few times until all dough is used.
Glazing Your Watermelon Cookies for That Perfect Rind
The green glaze is the finishing touch that truly transforms these sugar cookies into miniature watermelon slices. Here’s how to create and apply it:
- Prepare the Glaze: In a small bowl, whisk together the sifted powdered sugar, milk, and green food coloring until a smooth, uniform glaze forms. The consistency should be thick enough to cling to the cookie but thin enough to drip smoothly. If it’s too thick, add a few extra drops of milk; if it’s too thin, add a small amount more powdered sugar. Remember, paste gel food coloring will give you the most vibrant green.
- Set Up for Glazing: Lay out a sheet of wax paper on your counter to catch any drips. Place wire cooling racks on top of the wax paper. These racks will hold the glazed cookies and allow excess glaze to drip off cleanly.
- Dip the Cookies: Take each cooled watermelon cookie and gently roll the straight, round edge (the “rind” portion) into the green glaze. Only dip about 1/4 to 1/3 of the cookie’s curved edge. Allow any excess glaze to drip back into the bowl before placing the cookie onto the prepared cooling rack.
- Allow Glaze to Set: Continue glazing all the cookies and place them on the cooling racks. Let the cookies sit undisturbed for at least 30-60 minutes, or until the glaze has fully set and hardened. This prevents smudges and ensures a neat finish before handling or storing them.
Frequently Asked Questions & Expert Tips for Perfect Watermelon Cookies
While these cookies are designed to look exactly like adorable watermelon slices, their flavor remains that of a classic, sweet sugar cookie with hints of vanilla and chocolate chips. They do not naturally taste like watermelon. If you’re adventurous and want to introduce a true watermelon flavor, you could try substituting a small amount of the vanilla extract with watermelon extract. However, I haven’t personally tested this, so start with a very small amount as extracts can be quite strong!
Absolutely! These cookies are perfect for preparing in advance, which can save you time when planning for parties or events. You can bake and glaze the cookies a day or two before serving. Store them in an airtight container at room temperature. For optimal freshness and texture, consuming them within 3-4 days is recommended.
Yes, freezing the cookie dough is an excellent way to prepare for future baking sessions. To do this, simply wrap the dough ball (or even the rolled-out dough between parchment paper) tightly in plastic wrap, then place it inside a gallon-sized freezer bag or an airtight container. The cookie dough can be frozen for up to 2 months. When you’re ready to bake, let the dough soften slightly at room temperature until it becomes pliable enough to roll out between parchment paper and cut into shapes. This ensures your cookies maintain their shape and texture.
Yes, baked watermelon cookies can also be frozen, though the glaze might slightly soften upon thawing. To freeze, ensure the glaze is completely set. Place the cookies in a single layer on a baking sheet and freeze until solid. Once frozen, transfer them to an airtight freezer-safe container, separating layers with parchment paper to prevent sticking. They can be stored for up to 2-3 weeks. Thaw at room temperature before serving.
Once your watermelon cookies are fully cooled and the glaze has completely set, store them in an airtight container. Keep the container at room temperature, away from direct sunlight or heat. They will stay fresh and delicious for 3-4 days. For best results, avoid stacking them too high to prevent the glaze from sticking.
Serving Suggestions for Your Festive Watermelon Cookies
There’s nothing quite like watermelon to symbolize the sweetness and joy of summertime. These charming watermelon cookies are designed to amplify that feeling! They are incredibly versatile and perfect for a variety of occasions:
- Summer Gatherings: Serve them at backyard barbecues, poolside parties, or family picnics. Their bright colors will instantly catch the eye and add a festive touch to any food spread.
- Kid-Friendly Fun: Engage your little ones in the baking process. Kids love helping with rolling dough, pressing in chocolate chips, and especially dipping in the colorful glaze. They’re perfect for children’s birthday parties or playdates.
- Sweet Treat Pairings: For a classic indulgence, pair these cookies with a tall, frosty glass of cold milk. They also complement refreshing summer beverages like homemade lemonade, iced tea, or a mint watermelon smoothie (try our recipe below!).
- Dessert Platter Addition: Arrange them alongside other summer-themed treats like fruit tarts or ice cream for a delightful dessert platter that offers variety and visual appeal.
No matter how you serve them, these watermelon cookies are guaranteed to be a hit, bringing a burst of summer cheer to everyone who tries them!
More Related Recipes for a Summer Fiesta
If you’re loving the watermelon theme and want to explore more refreshing and fun summer recipes, check out these other delightful options from our kitchen:
- Watermelon Pizza: A refreshing and healthy dessert idea!
- Watermelon Salad: A savory and sweet blend, perfect for a light lunch or side dish.
- Mint Watermelon Smoothie: A cool and invigorating drink to beat the heat.
- Watermelon Poke Cupcakes: Another festive and delicious treat inspired by our favorite summer fruit.
I’m passionate about baking and cooking, and I love sharing my culinary adventures with all of you! To make sure you never miss a delicious recipe, I offer a convenient newsletter delivered right to your inbox every time a new recipe is posted. Simply subscribe here and start receiving your free daily recipes!
Watermelon Cookies
IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
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Ingredients
Sugar Cookie Dough
- 3 ¾ cups all purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 cup cold unsalted butter cut into 1/2 tablespoon slices
- 1 ½ cups granulated sugar
- 2 eggs
- 2 teaspoon vanilla extract
- 6 drops red food coloring
Plus
- 1 cup miniature semi sweet morsels
Glaze
- 1 ½ cups powdered sugar sifted
- 2-3 tablespoons milk
- green paste food coloring OR 15-20 drops green food coloring
Things You’ll Need
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Mixing bowls
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Stand mixer or hand mixer
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Rubber spatula
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Rolling pin
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2 inch round cookie cutter
Before You Begin
- *Note: Insulated baking sheets are best for baking sugar cookies. If you only have regular cookie sheets, line them with parchment or a silicon baking mat.
- This recipe should yield anywhere from 36-52 cookies depending on the size of your cookie cutter.
Instructions
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In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
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Add butter slices, sugar, eggs, vanilla, and red food coloring to your mixer’s bowl. Beat on medium speed until incorporated. Don’t be concerned if there are small lumps of butter still visible.
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Turn mixer down to low and gradually add flour mixture. Mix until incorporated and no traces of flour are left. Gather all the dough together using a sturdy rubber spatula.
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Remove dough from bowl and separate into two batches. Place one batch between 2 sheets of parchment paper and roll out to about 1/4″ thick. Repeat with the other batch. Chill in the refrigerator for two hours.
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Preheat oven to 400 degrees F and have insulated baking sheets ready.
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Remove one batch of rolled dough from the refrigerator. Cut out circles with a cookie cutter or biscuit cutter.
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Use a dough scraper or a sharp knife to cut each circle in half. Place the halves on the baking sheet, about 1″ apart.
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Gently press miniature semi sweet morsels into each semicircle.
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Bake for 6-8 minutes, checking after 6 minutes (mine were perfect in 7 minutes). Cookies will be slightly puffed but not browned. Do not allow cookies to get too brown or you’ll have dry crumbly cookies. Remove from oven and allow cookies to cool on baking sheets for 5 minutes. Remove to wire cooling rack and allow to cool completely.
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For each batch of cookie dough, after cutting out the circles, gather the scraps together and reroll them, place back in the refrigerator. Repeat until all dough has been used.
For the Glaze
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In a small bowl, mix together all ingredients to form a glaze. You may add drops of milk to thin glaze if it is too thick.
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Cover counter with wax paper and place cooling racks over the wax paper to catch drips. To decorate the cookies, roll the round end of the cookie in the glaze, allow excess to drip off into bowl.
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Place cookies on cooling racks, excess glaze will drip through onto the wax paper. Wait for glaze to set before moving the cookies.
Expert Tips & FAQs
- Store your watermelon cookies in an air-tight container kept at room temperature for 3-4 days.
- Freezing – You can freeze the cookie dough for future use. Simply wrap the dough balls in plastic wrap and place it inside a gallon-sized zipper bag. Freeze for up to 2 months. Let the dough soften a bit until it’s pliable and begin rolling it out between parchment paper to cut shapes from.
Nutrition
The recipes on this blog are tested with a conventional gas oven and gas stovetop. It’s important to note that some ovens, especially as they age, can cook and bake inconsistently. Using an inexpensive oven thermometer can assure you that your oven is truly heating to the proper temperature. If you use a toaster oven or countertop oven, please keep in mind that they may not distribute heat the same as a conventional full sized oven and you may need to adjust your cooking/baking times. In the case of recipes made with a pressure cooker, air fryer, slow cooker, or other appliance, a link to the appliances we use is listed within each respective recipe. For baking recipes where measurements are given by weight, please note that results may not be the same if cups are used instead, and we can’t guarantee success with that method.
This post originally appeared here on May 29, 2010 and has since been updated with new photos and expert tips.