Watermelon Slice Cookies (Printable Version)
Fruity-shaped cookies with red centers, green rinds, and chocolate chip seeds. Ideal for summer celebrations and fun baking activities.
# 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 Steps:
01 - In a medium bowl, whisk together the flour, baking powder, and salt until well combined.
02 - In a large bowl, beat the butter and sugar until light and fluffy, approximately 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. On a lightly floured surface, roll out the green dough into a rectangle large enough to completely wrap around the red log. Carefully wrap the green dough around the red log, pressing gently along the seam 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 the dough into rounds about 1/4-inch thick. Cut each round in half to form watermelon slice shapes.
09 - Place each cookie slice on the prepared baking sheets, leaving about 1 inch 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 and lightly golden around the edges but not browned. Cool on the baking sheet for 2-3 minutes before transferring to a wire rack to cool completely.
# Helpful Tips:
01 -
- These cookies stop conversations at picnics because people genuinely cannot tell if theyre looking at dessert or fruit
- The dough logs can be made ahead and tucked in the freezer which means you are 20 minutes away from fresh baked cookies anytime someone drops by
02 -
- The chilling step is what makes or breaks this recipe because if the dough is too soft the red and green layers will smear together and look muddy
- Work quickly when wrapping the green dough around the red log since the warmth from your hands can make the outer dough too soft to handle
03 -
- Wear gloves when coloring the dough unless you want red and green hands for three days
- Use a sharp knife and wipe it clean between slices to keep the edges crisp and the colors distinct