Watermelon Sugar Cookies
These adorable slice and bake Watermelon Sugar Cookies are so much easier to make than they look! With their bright pink centers, creamy white rind, and cheerful green border, they look just like tiny watermelon slices and are guaranteed to impress everyone who sees them. They’re one of those treats that’s as much fun to make as it is to serve.
After I made a batch, my 20-year-old son, Luke, texted me, “Can I take some of these watermelon cookies to my friend? How many can I take? They are really good.” I think that’s about the best review a mom could ask for!
Why You’ll Love These Watermelon Sugar Cookies
They look incredibly impressive but are surprisingly easy to make.
No special cookie cutters are required.
Perfect for Fourth of July parties, summer barbecues, picnics, and pool parties.
The dough can be made ahead of time.
Kids love helping press in the chocolate chip “seeds.”
They have a delicious buttery sugar cookie flavor.
They’re a fun, colorful addition to cookie trays and dessert tables.
What You Need
Ingredient Note
Butter: Use softened butter for a smooth, creamy dough.
Food Coloring: Gel food coloring gives the brightest, most vibrant colors without adding extra liquid to the dough. I used Williams Sonoma food coloring gels in pink, green and yellow.
Mini Chocolate Chips: These become the watermelon “seeds.” Mini chips work best because they’re the perfect size.
Flour: Dip and sweep the flour into your measuring cup, then level it off with the straight edge of a knife for the most accurate measurement.
Vanilla and Almond Flavor: Pure vanilla extract and almond extract gives these cookies the best homemade flavor. Substitute watermelon flavoring, if desired (available online).
How to Make Watermelon Sugar Cookies
Make the cookie dough (print full recipe below), then divide it into three portions. Tint one portion pink, one light green, and leave the remaining portion plain.
Chill the dough briefly, then roll the pink dough into a log. Wrap it with the plain dough, followed by the green dough, to create the watermelon design.
Place the dough log inside a lengthwise-cut paper towel tube to help it keep its round shape. Wrap in plastic wrap and refrigerate until firm.
Slice the chilled dough into rounds, cut each round in half to create watermelon slices, then press mini chocolate chips into the pink portion to resemble watermelon seeds.
Bake until the bottoms are lightly golden, then cool completely before serving.
Frequently Asked Questions
Can I make the cookie dough ahead of time? Yes! The dough log can be refrigerated for up to 3 days before slicing and baking.
Can I freeze the dough? Absolutely. Wrap the dough tightly in plastic wrap and freeze for up to 3 months. Thaw overnight in the refrigerator before slicing.
Can I use liquid food coloring? You can, but keep in mind that gel food coloring gives much brighter colors without adding extra liquid, making the dough too soft.
Why do I need to chill the dough? Chilling helps the layers stay together, makes slicing much easier, and helps the cookies hold their shape while baking.
Can I use regular chocolate chips? Mini chocolate chips work best because they resemble watermelon seeds and fit nicely inside the cookies.
Quick Tips
For extra watermelon flavor, stir a few drops of watermelon candy flavoring into the pink dough. It’s optional but adds a fun surprise!
Chill the dough well before slicing for the cleanest watermelon design.
Use a sharp knife and wipe it clean between slices if needed.
Don’t overbake the cookies. They should remain light in color with just lightly golden bottoms.
Roll each layer as evenly as possible so every watermelon slice looks uniform.
Store cooled cookies in an airtight container for up to 5 days, or freeze for up to 3 months.
Watermelon Sugar Cookies
Ingredients
- 2½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- ¾ cup salted butter, softened to room temperature
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- Pink food coloring
- Light green food coloring
- 1/4 cup mini chocolate chips, for seeds
- 1/2 teaspoon almond extract
Instructions
- In a medium bowl, whisk together the flour, baking powder, and salt. Set aside. In a large bowl, stir together the butter and sugar until well combined. Add one egg and stir vigorously until the mixture is smooth and creamy. Repeat with the remaining egg, then stir in the vanilla extract. A hand mixer may also be used if preferred.
- Gradually stir the dry ingredients into the wet ingredients in 3 to 4 additions until a soft dough forms. Toward the end, it may be easier to use your hands to gently bring the dough together. Divide the dough into three portions. Make one portion slightly larger and tint it pink, tint one portion light green, and leave the remaining (slightly smaller) portion plain. Wrap each portion in plastic wrap and refrigerate for 20 minutes to firm up slightly, making the dough easier to handle.
- On a lightly floured surface, using just enough flour to prevent sticking, roll the pink dough into a smooth log about 8 inches long. Roll the plain dough into an 8 x 6-inch rectangle, lightly flouring the rolling pin as needed to prevent sticking. Wrap the dough around the pink log, pinching the seam to seal and gently rolling to smooth. Roll the green dough into an 8 x 6-inch rectangle and wrap it around the plain dough. Pinch the seam to seal, then gently roll the finished log until smooth and evenly round.
- Cut a cardboard paper towel tube lengthwise to create an open tube. Place the dough log inside the tube to help it keep its round shape. Wrap the log tightly in plastic wrap and refrigerate for at least 1 hour, or until firm enough to slice.
- Preheat the oven to 350°F. Line two 13"x18" half sheet pans with parchment paper. Slice the chilled dough into 24 (¼-inch) rounds. Cut each round in half to create 48 watermelon slices. Gently press mini chocolate chips, pointed side down, into the pink portion of each cookie to resemble watermelon seeds. Place the cookies flat-side down on the prepared baking sheets, spacing them about 2 inches apart.
- Bake for 10 to 12 minutes, or until the bottoms are lightly golden. Do not allow the cookies to brown on top. Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
- Store the cooled cookies in an airtight container at room temperature for up to 5 days. To freeze, place the cooled cookies in a freezer-safe container or zip-top bag with parchment paper between the layers. Freeze for up to 3 months. Thaw at room temperature before serving.
Notes
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