Watermelon Slice Cookies (Print Version)
Vibrant cookie slices decorated to resemble fresh watermelon with red centers, green rinds, and chocolate chip seeds.
# What You Need:
→ 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 thoroughly combined.
02 - In a large bowl, beat the softened butter and granulated sugar until light and fluffy, approximately 2-3 minutes.
03 - Add the egg, vanilla extract, and almond extract to the butter mixture. Beat until fully incorporated and smooth.
04 - Gradually add the dry ingredients to the wet mixture, mixing on low speed until a soft, cohesive dough forms. Avoid overmixing.
05 - Separate the dough into two portions: one larger portion (approximately 2/3) and one smaller portion (approximately 1/3). Tint the larger portion with red food coloring, kneading until the color is evenly distributed. Tint the smaller portion with green food coloring.
06 - 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 seal the seam.
07 - Wrap the combined dough log securely in plastic wrap and refrigerate for at least 1 hour, or until firm enough to slice cleanly.
08 - Preheat the oven to 350°F. Line baking sheets with parchment paper and set aside.
09 - Remove the chilled dough log from the refrigerator. Slice into 1/4-inch thick rounds. Cut each round in half to create watermelon wedge shapes.
10 - Place each cookie slice on the prepared baking sheets. Press 3-5 mini chocolate chips into the red portion of each slice to mimic watermelon seeds.
11 - Bake for 8-10 minutes, or until the cookies are set and lightly firm to the touch but not browned. Rotate the baking sheets halfway through for even baking.
12 - Allow the cookies to cool on the baking sheets for 2-3 minutes before transferring to a wire rack to cool completely.
# Handy Tips:
01 -
- The reveal moment when you slice into the log and see the watermelon pattern inside is pure magic
- Kids go absolutely wild for these, and they are surprisingly forgiving to make
02 -
- The dough must be thoroughly chilled before slicing or you will lose that distinct watermelon edge definition
- Gel food coloring is non negotiable here as liquid coloring will throw off your dough consistency
03 -
- If your dough becomes too soft while working with it pop it in the fridge for 15 minutes
- A sharp knife dipped in warm water makes the cleanest slices through the chilled dough