Best 5 Watermelon Cookie Recipes

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Indulge in the refreshing flavors of summer with our Watermelon Cookie collection! These delightful treats combine the juicy sweetness of watermelon with the chewy goodness of cookies, creating a taste sensation that will tantalize your taste buds. Discover a variety of recipes that showcase the versatility of this unique ingredient. From classic Watermelon Cookies with a burst of red and green to Watermelon-shaped Sugar Cookies decorated with colorful sprinkles, each recipe offers a unique twist on this summertime favorite. Whether you're looking for a simple snack, a festive dessert, or a fun baking project to share with friends and family, our Watermelon Cookie recipes have something for everyone. Embark on a culinary adventure and let the vibrant flavors of watermelon bring joy to your kitchen.

Check out the recipes below so you can choose the best recipe for yourself!

WATERMELON SLICE COOKIES



Watermelon Slice Cookies image

Once when I made these butter cookies for a party, a neighbor thought they were so attractive that she froze one to show friends. They're easy to make, too! -Sue Ann Benham, Valparaiso, Indiana

Provided by Taste of Home

Categories     Desserts

Time 35m

Yield about 3 dozen.

Number Of Ingredients 10

3/4 cup butter, softened
3/4 cup sugar
1 large egg, room temperature
1/2 teaspoon almond extract
2 cups all-purpose flour
1/4 teaspoon baking powder
1/8 teaspoon salt
Red and green gel food coloring
1/3 cup miniature semisweet chocolate chips or raisins, chopped
1 teaspoon sesame seeds, optional

Steps:

  • In a large bowl, cream butter and sugar until light and fluffy. Beat in egg and extract. In another bowl, whisk flour, baking powder and salt; gradually beat into creamed mixture. Reserve 1 cup dough. , Tint remaining dough red; shape into a 3-1/2-in.-long roll and wrap. Tint 1/3 cup of reserved dough green; wrap. Wrap remaining plain dough. Refrigerate 2 hours or until firm., On a lightly floured surface, roll plain dough into an 8-1/2x3-1/2-in. rectangle. Unwrap red dough and place on a short end of the plain dough; roll up. , Roll green dough into a 10x3-1/2-in. rectangle. Place red and plain roll on a short end of the green dough; roll up. Wrap and refrigerate overnight., Preheat oven to 350°. Unwrap and cut dough into 3/16-in. slices (just less than 1/4 in.). Place 2 in. apart on ungreased baking sheets. Lightly press chocolate chips and, if desired, sesame seeds into red dough to resemble watermelon seeds. , Bake 9-11 minutes or until firm. Immediately cut cookies in half. Remove to wire racks to cool.

Nutrition Facts : Calories 82 calories, Fat 4g fat (2g saturated fat), Cholesterol 16mg cholesterol, Sodium 52mg sodium, Carbohydrate 11g carbohydrate (5g sugars, Fiber 0 fiber), Protein 1g protein.

WATERMELON COOKIE



Watermelon Cookie image

Sugar cookies that look like little slices of watermelon!!

Provided by Linda

Categories     Desserts     Cookies

Yield 18

Number Of Ingredients 14

2 cups all-purpose flour
1 ½ teaspoons baking powder
½ teaspoon salt
⅓ cup butter
½ cup shortening
¾ cup white sugar
1 egg
1 tablespoon milk
1 teaspoon vanilla extract
3 drops red food coloring
⅓ cup mini semi-sweet chocolate chips
1 ½ cups confectioners' sugar
2 tablespoons water
3 drops green food coloring

Steps:

  • Combine flour, baking powder and salt in a small mixing bowl.
  • Beat butter and shortening with an electric mixer at medium speed until fluffy; gradually add sugar, beating well. Stir in egg, milk, and vanilla. Gradually add flour mixture to creamed mixture, mixing well. Add a small amount of red food coloring to color dough as desired, beating until blended. Shape dough into a ball; cover and chill at least 3 hours.
  • Preheat oven to 375 degrees F (190 degrees C).
  • Divide dough in half; store one portion in refrigerator. Roll remaining portion to 1/4 inch thickness on a lightly floured surface. Cut dough with a 3-inch round cookie cutter; cut circle in half. Place on an ungreased cookie sheet. Press several chocolate mini chocolate chips in each cookie. Repeat with remaining dough.
  • Bake for 8 to 10 minutes (do not brown). Cool on wire racks.
  • Make frosting: Combine powdered sugar and water, mixing until smooth. Add a small amount of green food coloring, mixing until blended. Dip round edge of each cookie in green frosting, and place cookie on wax paper until frosting is firm.

Nutrition Facts : Calories 222.6 calories, Carbohydrate 31.1 g, Cholesterol 19.4 mg, Fat 10.5 g, Fiber 0.6 g, Protein 2 g, SaturatedFat 4.3 g, Sodium 134.5 mg, Sugar 20 g

WATERMELON COOKIES



Watermelon Cookies image

--Ruth Witmer, Stevens, Pennsylvania

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield 3 dozen.

Number Of Ingredients 10

3/4 cup butter, softened
3/4 cup sugar
1 large egg
1/2 teaspoon almond extract
2-1/4 cups all-purpose flour
1/4 teaspoon salt
1/4 teaspoon baking powder
Red and green food coloring
Miniature semisweet chocolate chips
Sesame seeds, optional

Steps:

  • In a large bowl, cream butter and sugar until light and fluffy. Beat in egg and extract. Combine the flour, salt and baking powder; gradually add to creamed mixture and mix well. , Remove 1 cup of dough; set aside. Add enough red food coloring to tint remaining dough deep red. Roll into a 3-1/2-in.-long log; wrap in plastic and refrigerate until firm, about 2 hours. , Divide the 1 cup of reserved dough into two pieces. To one piece, add enough green food coloring to tint dough deep green. Leave remaining dough plain. Wrap each piece separately in plastic; chill until firm, about 1 hour. , On a floured sheet of waxed paper, roll white dough into a 8-1/2x3-1/2-in. rectangle. Place red dough along short end of rectangle. Roll up and encircle red dough with white dough; set aside. , On floured waxed paper, roll the green dough into a 10x3-1/2-in. rectangle. Place log of red/white dough along the short end of green dough. Roll up and encircle log with green dough. Cover tightly with plastic wrap; refrigerate at least 8 hours or overnight., Unwrap dough and cut into 1/8-in. slices. Place 1 in. apart on ungreased baking sheets. Lightly press miniature chocolate chips into each slice to resemble watermelon seeds; if desired, add sesame seeds. , Bake at 375° for 6-8 minutes or until cookies are firm but not brown. While still warm, cut each cookie in half or into pie-shaped wedges. Remove to wire racks to cool.

Nutrition Facts : Calories 81 calories, Fat 4g fat (2g saturated fat), Cholesterol 15mg cholesterol, Sodium 52mg sodium, Carbohydrate 10g carbohydrate (4g sugars, Fiber 0 fiber), Protein 1g protein.

WATERMELON COOKIES - THE EASY METHOD



Watermelon Cookies - the Easy Method image

Saw a picture of these cookies in the cookbook "Silly Snacks, Classroom Treats, Cookie Dough Fun" and thought they would be perfect for a barbecue. I've made them and they are tasty and folks think they are fun. Cook time does not include chill time.

Provided by Ducky

Categories     Dessert

Time 30m

Yield 36 serving(s)

Number Of Ingredients 5

2 (18 ounce) packages refrigerated sugar cookie dough, divided
1/2 cup all-purpose flour, divided
green food coloring
red food coloring
mini chocolate chip

Steps:

  • Remove cookie dough from wrappers and place in separate bowls and let stand at room temperature for 30 minutes.
  • Add 1/4 C flour and green food coloring to 1 bowl.
  • Beat at medium speed until well blended and evenly colored.
  • Wrap in plastic wrap and refrigerate for 2 hours.
  • Add remaining 1/4 C flour and red food coloring to other bowl and mix at medium speed until well blended and evenly colored.
  • Roll red dough into 9-inch log, then wrap in plastic wrap and refrigerate for 2 hours.
  • Remove green dough from plastic wrap, then roll between 2 sheets of wax paper into 9x8-inch rectangle.
  • Remove red dough from plastic wrap and place in center of green dough rectangle.
  • Wrap green dough around red log and press seams together, rolling to smooth out log and seams.
  • Wrap log in plastic wrap and freeze for 30 minutes.
  • Preheat oven to 350°F.
  • Remove log from platic wrap and cut into 3/8-inch thick slices.
  • Cut each slice in half and place on ungreased cookie sheet, 2 inches apart, reshaping as necessary.
  • Press in mini chocolate chips to make watermelon seeds.
  • Bake 8-11 minutes or until set.
  • Cool 1 minute on cookie sheet and then remove to wire racks to cool completely.

Nutrition Facts : Calories 129.9, Fat 5.9, SaturatedFat 1.5, Cholesterol 8.2, Sodium 119.7, Carbohydrate 18.1, Fiber 0.2, Sugar 6.1, Protein 1.4

WATERMELON COOKIES



Watermelon Cookies image

Cookies that look like slices of watermelon! Much less complicated than they look. Kids love to help with and eat these. Really cute for 4th of July or other summer party. From Pillsbury, I think. I have used mini chocolate chips or chopped chocolate chips rather than chopped baking chocolate; you could probably also use small pieces of raisins for seeds.

Provided by LonghornMama

Categories     Dessert

Time 5h15m

Yield 4 dozen

Number Of Ingredients 11

1 cup butter, softened
1/2 cup sugar
2 1/4 cups flour
1/2 teaspoon almond extract
1/4 teaspoon salt
1 egg
1/2 teaspoon green food coloring
3/4 teaspoon red food coloring
1/4 teaspoon yellow food coloring
1 egg white
1 ounce sweet baking chocolate, coarsely chopped

Steps:

  • Mix butter and sugar in large bowl. Stir in flour, almond extract, salt and egg.
  • Tint 1/3 of dough with green food color. Tint remaining 2/3 dough with red and yellow food colors. Shape red dough into roll, 2 inches in diameter and 5 1/2 inches long.
  • Gently roll green dough 1/4 inch thick on lightly floured surface into rectangle 8 1/2 x 5 1/2 inches. Beat egg white; brush over rectangle.
  • Place red dough on short end of green dough; roll up. Wrap in plastic wrap and refrigerate about 4 hours or until chilled.
  • Heat oven to 400°F.
  • Cut roll into 1/4 inch slices. Cut each slice in half. Place on ungreased cookie sheet. Sprinkle chocolate over slices to resemble seeds. Bake 10-12 minutes.

Nutrition Facts : Calories 819.5, Fat 50.4, SaturatedFat 31.1, Cholesterol 174.9, Sodium 506, Carbohydrate 83.1, Fiber 2.3, Sugar 29.1, Protein 10.5

Tips:

  • For the best results, use fresh watermelon. If using store-bought watermelon, make sure it is ripe and juicy.
  • To easily remove the watermelon seeds, cut the watermelon in half and scoop out the seeds with a spoon.
  • If you don't have a food processor, you can grate the watermelon using a box grater.
  • Be sure to drain the excess water from the watermelon before adding it to the cookie dough. This will help prevent the cookies from being too wet.
  • Chill the cookie dough for at least 30 minutes before baking. This will help the cookies hold their shape.
  • Bake the cookies until they are just set. Overbaking will make them dry and crumbly.
  • Let the cookies cool completely before enjoying them. This will allow the flavors to meld and the cookies to firm up.

Conclusion:

Watermelon cookies are a delicious and refreshing treat that are perfect for summer. They are easy to make and can be enjoyed by people of all ages. Whether you are looking for a fun snack or a unique dessert, watermelon cookies are sure to please.

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