Watermelon Slice Cookies (Printable View)
Vibrant fruit-shaped cookies with red and green dough and chocolate chip seeds
# Ingredient List:
→ Cookie Dough
01 - 2 1/2 cups all-purpose flour
02 - 1/2 teaspoon baking powder
03 - 1/4 teaspoon salt
04 - 3/4 cup unsalted butter, softened
05 - 1 cup granulated sugar
06 - 1 large egg
07 - 1 teaspoon vanilla extract
08 - 1/2 teaspoon almond extract (optional)
→ Decoration
09 - Red and green gel food coloring
10 - Mini chocolate chips (for seeds)
11 - 2 tablespoons milk (as needed)
# How to Make It:
01 - In a medium bowl, whisk together the flour, baking powder, and salt until evenly combined.
02 - In a large bowl, beat the butter and sugar until light and fluffy, about 2-3 minutes. Add the egg, vanilla extract, and almond extract, mixing until fully incorporated.
03 - Gradually add the dry ingredients to the wet mixture, mixing on low speed until a soft, uniform dough forms. Be careful not to overmix.
04 - Divide the dough into two portions: one larger portion (about 2/3) and one smaller portion (about 1/3). Tint the larger portion with red food coloring, kneading until the color is evenly distributed throughout. Tint the smaller portion with green food coloring in the same manner.
05 - Roll the red dough into a log approximately 10 inches long and 2 inches in diameter. Roll out the green dough into a rectangle large enough to completely wrap around the log. Carefully wrap the green dough around the red log, pressing gently to adhere the layers together.
06 - Wrap the combined dough log tightly in plastic wrap and refrigerate for at least 1 hour, or until firm enough to slice cleanly.
07 - Preheat the oven to 350°F. Line baking sheets with parchment paper and set aside.
08 - Remove the chilled dough log from the refrigerator and unwrap. Slice into 1/4-inch thick rounds. Cut each round in half to form watermelon slice shapes.
09 - Place each cookie slice on the prepared baking sheets, leaving about 1 inch of space between cookies. Press a few mini chocolate chips into the red portion of each slice to mimic watermelon seeds.
10 - Bake for 8-10 minutes or until the cookies are set but not browned. They should still appear slightly soft in the center.
11 - Let the cookies cool on the baking sheet for 2-3 minutes before transferring to a wire rack to cool completely. This prevents them from breaking while warm.
# Expert Suggestions:
01 -
- They look like tiny watermelon slices but taste like the softest sugar cookie youve ever had, which is basically magic
- Kids go absolutely wild for these at parties, and adults cant stop taking photos before eating them
02 -
- The dough absolutely needs that hour in the fridge or it will smush instead of slice, and I learned this the messy way
- Gel food coloring is non negotiable here because liquid coloring will make your dough too sticky to work with
03 -
- Work quickly once you start rolling the green dough around the red because the warmth from your hands makes it softer and harder to handle
- Use a sharp knife and wipe it clean between slices for the neatest watermelon wedges