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Watermelon Cookies The Easy Method Recipe

These fun and festive watermelon cookies are perfect for barbecues, summer parties, or any occasion! Inspired by "Silly Snacks, Classroom Treats, Cookie Dough Fun," this recipe uses store-bought cookie dough for a super easy, no-scratch baking experience. Kids will love helping make these adorable cookies, and the vibrant colors and chocolate chip "seeds" make them a delightful summer dessert. Get ready for rave reviews!

Prep Time 150 mins
Cook Time 30 mins
Calories 129.9 kcal
Protein 2g
Rating 5.0 (1 Reviews)
Watermelon Cookies The Easy Method

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Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Watermelon Cookies The Easy Method

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How to Make Watermelon Cookies The Easy Method

  1. Remove two packages of refrigerated sugar cookie dough from wrappers and place each in separate bowls. Let stand at room temperature for 30 minutes to soften.
  2. Add 1/4 cup all-purpose flour and a few drops of green food coloring to one bowl of cookie dough.
  3. Beat with an electric mixer on medium speed until well blended and evenly colored.
  4. Wrap the green dough tightly in plastic wrap and refrigerate for at least 2 hours.
  5. Add 1/4 cup all-purpose flour and a few drops of red food coloring to the other bowl of cookie dough.
  6. Mix with an electric mixer on medium speed until well blended and evenly colored.
  7. Roll the red dough into a 9-inch log. Wrap tightly in plastic wrap and refrigerate for at least 2 hours.
  8. Remove the green dough from the refrigerator and roll it out between two sheets of wax paper to form a 9x8-inch rectangle.
  9. Remove the red dough from the refrigerator and place it in the center of the green dough rectangle.
  10. Carefully wrap the green dough around the red log, pressing the seams together to seal. Roll gently to smooth out the log and seams.
  11. Wrap the combined log tightly in plastic wrap and freeze for 30 minutes to firm up.
  12. Preheat oven to 350°F (175°C).
  13. Remove the log from plastic wrap and cut into 3/8-inch thick slices.
  14. Cut each slice in half to create watermelon-shaped cookies.
  15. Place the cookies onto ungreased baking sheets, leaving 2 inches between each cookie. Gently reshape as needed.
  16. Press mini chocolate chips into the red dough to create watermelon seeds.
  17. Bake for 8-11 minutes, or until the edges are lightly golden brown and the cookies are set.
  18. Let the cookies cool for 1 minute on the baking sheet before transferring them to a wire rack to cool completely.

Nutrition Information (Approximate per serving)

Sodium

4 g

Sugar

24g

Fat

7g

Carbs

6g

Recipe Categories (Choose a category and find related recipes!)

Sweets & Sides Desserts American Vegetarian Summer Recipes Baking

Recipe Tags (Choose a tag and find related recipes!)

30 Minutes Or Less Time To Make Course Preparation Occasion For Large Groups Low Protein 5 Ingredients Or Less Very Low Carbs Hand Formed Cookies Desserts Oven Easy Beginner Cook Potluck Kid Friendly Picnic Summer Cookies And Brownies Dietary Low Sodium Low Cholesterol Seasonal Low Saturated Fat Low Calorie Low Carb Toddler Friendly Low In Something To Go Equipment Number Of Servings