Watermelon Cookies
Turn a basic sugar cookie recipe into adorable Watermelon Cookies. They are easy to make, delicious and so pretty.
Servings: 24
Calories: 175kcal
Ingredients
- 3 Cups Flour
- 2 tsp Baking Powder
- 1 tsp Salt
- 1 cup Butter Softened
- 1 cup Granulated Sugar
- 1 tsp Vanilla Extract
- 2 eggs
- Red or Pink Food Coloring
- Green Food Coloring
- 1/3 cup Mini Chocolate Chips
Instructions
- In a mixing bowl, stir together the flour, baking powder and salt.Then in a separate mixing bowl, blend together the softened butter with the sugar until smooth (use a hand held or stand up mixer for this). Then add in the egg and vanilla and blend until combined.
- Then gradually hand stir in the flour mixture until just combined. Do not over mix.
- Divide the dough evenly into 2 separate bowls. Then for 1 bowl, divide that dough in half again. In the largest bowl of the dough, add the pink or red food coloring until it’s the color that you prefer. I love making these a vibrant pink color.
- Roll the red/pink dough into a 4 inch log and roll in plastic wrap.
- To one of the smaller bowls of dough, add the green food coloring until the dough is the color that you prefer. Wrap the green dough in plastic wrap and the plain dough in plastic wrap as well. Refrigerate all the dough for at least 1 hour.
- After all the dough is chilled, remove from the refrigerator and take off all the plastic wrap. On a lightly flour surface, roll out the plain dough to a rectangle that is approximately 5”X8.5”, place the red dough log on the center and wrap the plain dough around it. Repeat this process with the green dough but make the rectangle slightly bigger so that it can wrap around the entire log. Then cover with plastic wrap and place in the refrigerator for at least 30 minutes (or overnight).
- Remove the log from the refrigerator, unwrap and cut the log into ¼ inch thick slices to make the cookies. Then cut these circles in half and place them on an ungreased cookie sheet lined with parchment paper approximately 2 inches a part.
- Then gently place the mini chocolate chips in the pink/red portions of the cookies to look like watermelon seeds.
- Bake the cookies for 9-11 minutes or until the cookies are set. Remove from the oven.
- Remove from the oven. Let the cookies sit on their baking sheet for 5 minutes and then move the cookies to a wire rack to cool completely.
Notes
*Do not skip the chilling of the dough. This makes the dough so much easier to work with and to cut to make the cookies.
*Store these cookies in an airtight container at room temperature for up to 1 week. I keep a piece of bread in the container with the cookies to keep them soft.
*You can also use sesame seeds to look like the watermelon seeds instead of the chocolate chips if you prefer.
Nutrition
Calories: 175kcal | Carbohydrates: 22g | Protein: 2g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 34mg | Sodium: 200mg | Potassium: 25mg | Fiber: 1g | Sugar: 10g | Vitamin A: 262IU | Vitamin C: 1mg | Calcium: 29mg | Iron: 1mg
