Watermelon Slice Cookies (Printable)

Colorful slice-and-bake cookies shaped like watermelon wedges with red and green layers and chocolate chip seeds.

# What You'll 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)

# Step-by-step:

01 - In a medium bowl, whisk together the flour, baking powder, and salt until well combined.
02 - In a large bowl, beat the softened butter and granulated sugar until light and fluffy, about 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, cohesive dough forms. Be careful not to overmix.
04 - Divide the dough into two portions: one larger portion (about 2/3 of dough) and one smaller portion (about 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.
05 - 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 edges.
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 - Slice the chilled dough into 1/4-inch thick rounds. Cut each round in half to form watermelon slice shapes.
09 - Place each slice on the prepared baking sheets. Press a few mini chocolate chips into the red portion of each cookie to mimic watermelon seeds.
10 - Bake for 8-10 minutes or until the cookies are set but not browned. Cool on the baking sheet for 2-3 minutes before transferring to a wire rack to cool completely.

# Expert Advice:

01 -
  • They are deceptively simple but look like you spent hours on them
  • The buttery vanilla almond flavor pairs perfectly with the whimsical watermelon theme
  • Kids and adults both get genuinely excited about these at summer parties
02 -
  • Chilling the dough is nonnegotiable or your slices will blur and lose definition
  • Gel food coloring works much better than liquid for achieving those deep watermelon colors
  • A sharp knife dipped in warm water cuts through the chilled dough cleanly
03 -
  • If your dough becomes too soft while working with it pop it back in the fridge for 15 minutes
  • Wear gloves when coloring the dough to avoid staining your hands for days

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