Skip to Content

Watermelon Slice & Bake Cookies

Watermelon slice and bake cookies are a fun treat to bring to your next backyard barbecue! Simple sugar cookie dough decorated to look like everyone's favorite summer picnic fruit. 

I like to have recipes on hand that can be made for special invites to backyard barbecues and summer get-togethers. Easy dishes that can be served on the buffet table like buffalo chicken dip or sirloin pasta salad. That holds true for the dessert table too with recipes like our red, white, & blue stuffed strawberries or no-bake ice cream sandwich cake

When it comes to warm-weather fruit, nothing screams summer more than a slice of watermelon! So, get ready for a fun treat like these homemade watermelon cookies! 

watermelon slice & bake cookies with chocolate chip and sesame seed decorations

Watermelon cookies  

When invitations start to roll in for backyard celebrations,  it's a reason for me to put on my creative hat to see what new recipe I can bring to share.  

Most of the time my idea centers around dessert, like this Snow Cone Cupcakes recipe, but I was in the mood for cookies, and this fun idea for watermelon slice and bake sugar cookies was perfect! 

I like to make these cookies with a traditional sugar cookie dough that you can chill and then slice before baking. It's easy to cut the cookie rounds in half to look like cut watermelon slices, however, if you wanted to roll out your chilled dough and use a watermelon cookie cutter, I found one on Amazon that you can order. In fact, I found two watermelon cookie cuttersone with a bite out of it, and another that looks like a triangle slice

Watermelon sugar cookies

Helpful tools 

  • Mixing Bowls come in handy, especially when making the colored dough for the green and white rind, and the pink fruit center. 
  • Measuring Cups and Spoons every kitchen uses these tools for cooking and baking, so make sure to have these on hand.
  • Rolling Pin I have at least three pins in my kitchen! I love to use my French pin for most baking, but the traditional rolling pin version works great too! 
  • Parchment Paper probably my favorite baking product ever! I use parchment paper always for a nice even bottom to cookies and scones and also easy for clean up too! 
  • Plastic Wrap you will need this to wrap the colored cookie dough for when you chill it. 
  • Food Coloring Food coloring is what makes this cookie recipe look like watermelon! 
  • Cookie Sheet a baking sheet pan is a must when making cookies! 
  • Cooling Rack use this for cooling cookies before serving. 
  • Fun Picnic Platter I love this platter! The blue will make these cookies stand out! 

Adding flavor to slice and bake cookies

It never fails when making something at the last minute, a few ingredients will not be on hand. If you run out of flavor extracts, don't be afraid to substitute for another. When biting into these cookies, you would expect them to taste like a watermelon, right?

But what if you don't have watermelon flavoring

Try these alternate choices: 

To decorate these with “seeds” I used mini chocolate chips and a few sesame seeds.  In fact, the next time I make this, I will omit the chocolate chips altogether and only use the sesame seeds because that made the cookies look more like the favorite summer fruit.

Fresh Watermelon wedge slices on cutting board

 

Ingredients 

Ingredients needed to make watermelon sugar cookies are pretty straightforward. 

  • Flour all-purpose flour is perfect for this cookie recipe. 
  • Butter You can use either salted or unsalted butter that is at room temperature.
  • Sugar Be sure to use granulated sugar as it is better for baking. Confectioner sugar is better for frostings! 
  • Baking Powder This ingredient helps cookies to rise when baking. 
  • salt I like to use Morton's salt – Kosher salt is my preference for both baking and cooking. 
  • egg large egg is all you need! 
  • Flavoring extract: If you want to have these cookies taste like a watermelon, use watermelon extract, otherwise, almond or vanilla will work.
  • Food coloring Green and red food coloring make up the rind and “fruit”
  • Mini chocolate chips & sesame seeds make perfect “seeds” when creating decorated watermelon cookies.

How to make watermelon slice & bake cookie dough

I love how easy this dessert recipe comes together! Watermelon cookies are perfect for a pool party, birthday, or any backyard cookout or picnic! 

  • First, you will mix your dry ingredients.  In a bowl, combine flour, salt, and baking powder. and then set aside.
  • Next, you will want to cream together butter and sugar and when that is well combined, add your egg and extract flavoring. 
  • Add the flour mixture to the creamed ingredients and mix well. The dough will be thick and that is exactly what you will want.
  • Remove 1 cup of the dough and set aside. You will use this for the white & green part of the watermelon rind. 
  • In the remaining dough, add red food coloring, a few drops at a time until the pink shade of watermelon is reached. Shape the pink dough into a 4″ log and roll in plastic wrap. 
  • Remove 1/3 cup of the cookie dough that was set aside for and tint this with green food coloring until it's the color you want. Now you will wrap the green dough and white dough in plastic wrap and place in the fridge along with the red dough to chill for 1 hour. 
  • After an hour, take out chilled dough segments. 
  • On a lightly floured surface, roll plain dough into 8-1/2 x 5” rectangle, then place red dough log on the short end and tightly roll up to the other side. Seal well by pinching. 
  • Repeat with green dough rolling into 10 x 5” rectangle. Roll from short end around dough log and seal well.
  • Wrap in plastic wrap and place back in the fridge for at least 30 minutes or overnight to firm.

Cookie dough tip:

The secret tip for this recipe is to let the dough get nice and cold. It makes the slicing so much easier!

Watermelon cookie dough segments ready for the fridge

Instructions for baking watermelon cookies 

While you Preheat the oven to 350 degrees,  line baking sheets with parchment paper. 

  1. Unwrap the chilled dough and slice ¼ inch segments. Place on baking trays. Slightly press mini chocolate chips and sesame seeds into the dough.
  2. Bake 9-11 minutes or until firm.
  3. Remove from oven and immediately slice cookies in half. Place on a rack to cool completely.

Watermelon slice and bake cookies are such a cute and fun recipe to have at pool parties, picnics, school functions, tea parties, or anytime really!

Use this pretty serving tray to keep your table crumb-free!

Watermelon Slice and bake cookies
Yield: 24 cookies

Watermelon Slice & Bake Cookies

watermelon slice & bake cookies eatpicks

Dress up your picnic table with this cute slice & bake watermelon cookie recipe. It's perfect for your next backyard barbeque! 

Prep Time 30 minutes
Cook Time 9 minutes
Total Time 39 minutes

Ingredients

  • ¾ cup (1 and ½ sticks) butter, softened
  • ¾ cup sugar
  • 1 egg
  • ½ tsp. almond extract (or vanilla extract)
  • 2 cups flour
  • ¼ tsp. baking powder
  • 1/8 tsp. salt
  • Red and Green food coloring
  • 1/3 cup mini chocolate chips
  • 1 tsp. sesame seeds

Instructions

  1. In a bowl, combine flour, salt, and baking powder. Set aside.
  2. In a large mixing bowl, cream together butter and sugar. Add egg and extract. Add flour mixture and mix well. The dough will be thick. Set aside 1 cup of dough.
  3. In bowl of the remaining dough, add red food coloring, a few drops at a time until shade of watermelon is reached. Shape dough into a 4” log and roll in plastic wrap.
  4. Measure 1/3 cup dough from the 1 cup of dough set aside. Tint the 1/3 cup dough with green food coloring until the hue of the rind. Wrap green dough in plastic wrap and remaining plain dough in plastic wrap. Place all three in the refrigerator for 1 hour.
  5. On a lightly floured surface, roll plain dough into 8-1/2 x 5” rectangle. Place red dough log on the short end and tightly roll up to the other side. Seal well.
  6. Repeat with green dough rolling into 10 x 5” rectangle. Roll from short end around dough log and seal well.
  7. Wrap in plastic wrap and place back in the fridge for at least 30 minutes or overnight to firm.
  8. Preheat oven to 350 degrees and line baking tray with parchment paper. 
  9. Unwrap the chilled dough and slice ¼ inch segments. Place on baking trays. Slightly press mini chocolate chips and sesame seeds into the dough.
  10. Bake 9-11 minutes or until firm.
  11. Remove from oven and immediately slice cookies in half. Place on a rack to cool completely.

Nutrition Information:

Yield:

24

Serving Size:

1

Amount Per Serving: Calories: 78Total Fat: 1gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 8mgSodium: 20mgCarbohydrates: 16gFiber: 0gSugar: 8gProtein: 1g

Did you make this recipe?

We would love for a share on Pinterest! You can also leave us a review in the recipe card. Click the buttons below to share on FACEBOOK too! Thank you!

Original post: 6/23/17

Updated post: 6/11/20

Barb Patrick

Wednesday 19th of May 2021

What about adding watermelon jello (dry) to the dough instead of the watermelon extract?

Kelly Pugliano

Sunday 6th of June 2021

I've never added jello mix to cookie dough, but sounds interesting! Let me know if you try it!

How to Make NaNa's Sand Tarts Cookie {Recipe} | Eat Picks

Thursday 24th of December 2020

[…] Related recipes: Brown Sugar Shortbread, Classic Sugar Cookies, 3 Ingredient Peanut Butter Cookies, Monster Chocolate Chip Cookies, Cast Iron Skillet Cookie, Homemade Thin Mints, Watermelon Slice Cookies […]

Thumbprint Cookies: The Simple Classic Recipe That's Delicious All Year!

Wednesday 4th of November 2020

[…] Watermelon slice cookies […]

10 Watermelon Inspired Desserts - Mama's On A Budget

Thursday 9th of May 2019

[…] 1. Watermelon Whoopie Pies 2. Watermelon Shaped S’mores Treat 3. Watermelon Sugar Cookies 4. Watermelon Rice Krispie Treats 5. Watermelon Doughnuts 6. Watermelon Cake Balls 7. Watermelon Cupcakes 8. Watermelon Fudge 9. Watermelon Cake in a Jar 10. Watermelon Slice and Bake Cookies […]

.
Skip to Recipe