Watermelon Sugar Cookies

No ratings yet

Easy slice-and-bake Watermelon Sugar Cookies with buttery vanilla flavor, colorful layers, and mini chocolate chip "seeds." They're the perfect cookie for all your summer celebrations.

Course Baking, Dessert, Snack

Cuisine American, British

Diet Vegetarian

Prep Time 30

Cook Time 12

Chill time 1 20

Servings cookies

Calories 69kcal

Author Lise Sullivan Ode

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

If desired, substitute watermelon flavoring instead of the vanilla and almond. It's available online.

Nutrition