These Watermelon Sugar Cookies are a burst of summer in every bite, combining playful charm with irresistible flavor. Soft, buttery cookies are delicately tinted and topped with a sweet glaze, mimicking the vibrant hues of a juicy watermelon. Each cookie is a delightful balance of crisp edges and tender centers, making them perfect for any occasion.
With just 1 hour of prep and 9 minutes of baking, you’ll have a batch of 55 cookies ready to share or savor. The subtle sweetness and refreshing aesthetic make them a hit for parties, picnics, or a cheerful afternoon treat.
Not only are these cookies visually stunning, but they also offer a light, satisfying indulgence. At just 78 calories per cookie, they’re a guilt-free way to enjoy a sweet moment. The smooth glaze adds a glossy finish, while the optional chocolate chip “seeds” provide a fun, crunchy contrast.
Whether you’re baking with kids or impressing guests, these cookies bring joy to every step. Their vibrant colors and delightful texture make them as fun to make as they are to eat, ensuring smiles all around.
Ingredients for Watermelon Sugar Cookies
- 1 cup (226 g) unsalted butter, softened
- 1 ½ cups (300 g) granulated sugar
- 1 large egg, room temperature preferred
- 1 teaspoon vanilla extract
- 2 ½ cups (315 g) all-purpose flour
- ¾ teaspoon baking powder
- ¾ teaspoon salt
- Red or pink food coloring (e.g., Americolor “red red” gel food coloring)
- Green food coloring (e.g., Americolor “leaf green” gel food coloring)
- 4 Tablespoons mini chocolate chips, divided
Step-by-Step Instructions
- Preheat oven to 375°F (190°C).
- In a large bowl, combine butter and granulated sugar. Use an electric mixer to beat until creamy and well-combined.
- Add egg and vanilla extract, then stir again until incorporated.
- In a separate bowl, whisk together flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet ingredients (in 3-4 parts), mixing until the dough comes together. It may seem crumbly at first, but continue mixing until fully combined.
- Divide the dough in half, placing each half in its own bowl. Then, divide one half into two portions, allotting slightly more to one portion.
- To the largest portion, add red or pink food coloring until vibrant. Stir in 2 Tablespoons mini chocolate chips and set aside.
- To the second largest portion, add green food coloring until vibrant. Leave the smallest portion uncolored.
- Shape the pink dough into a log about 12” long, slightly wider than tall. Round one end and flatten the other. Place it flat-side down.
- Roll the uncolored dough into a rectangle large enough to cover the pink log. Carefully lift and wrap it around the rounded edge of the pink log, trimming excess dough.
- Repeat with the green dough, covering the uncolored layer completely. Trim any excess.
- Wrap the dough in wax paper and chill in the refrigerator for at least 30 minutes.
- Remove dough from the fridge and slice into ⅛-¼” thick slices. Place on a parchment-lined baking sheet, spacing cookies 2” apart.
- Use a knife to carve a crescent shape into the pink part of each cookie. Press remaining mini chocolate chips point-down into the pink section to resemble watermelon seeds.
- Bake in the preheated oven for 9 minutes. Allow cookies to cool completely on the baking sheet before serving.
Fun Serving Suggestions
Serve these Watermelon Sugar Cookies at summer parties or picnics for a festive touch. Pair them with a refreshing glass of lemonade or iced tea to complement their sweet, fruity vibe. For an extra pop of color, arrange them on a platter with fresh watermelon slices or other fruit-themed treats.
Storage Tips for Freshness
Store your cookies in an airtight container at room temperature for up to 5 days. If you want to keep them longer, freeze the dough log before slicing and baking. Simply wrap it tightly in plastic wrap and store in a freezer-safe bag for up to 2 months. When ready to bake, slice and bake directly from frozen, adding a minute or two to the baking time.
Time-Saving Hacks
To save time, prepare the dough log a day ahead and refrigerate it overnight. This way, you can slice and bake the cookies fresh the next day. If you’re short on time, skip the watermelon seed details and simply press a few chocolate chips into the pink dough before baking for a quicker, still adorable result.
Recipe Variations to Try
Experiment with different food coloring shades for a unique twist—try purple or blue for a fun, unconventional look. You can also swap mini chocolate chips for white chocolate chips or even sprinkles for a different texture. For a citrusy twist, add a teaspoon of lemon zest to the dough for a zesty kick.
Equipment You’ll Love
Using a stand mixer or hand mixer makes creaming the butter and sugar a breeze. A rolling pin and wax paper are essential for shaping the dough layers, while a sharp knife ensures clean, even slices. Don’t forget parchment paper for easy cleanup and perfectly baked cookies!
Watermelon Sugar Cookies
Ingredients
- 1 cup unsalted butter softened
- 1 ½ cups granulated sugar
- 1 large egg room temperature preferred
- 1 teaspoon vanilla extract
- 2 ½ cups all-purpose flour
- ¾ teaspoon baking powder
- ¾ teaspoon salt
- Red or pink food coloring I use Americolor “red red” gel food coloring
- Green food coloring I used Americolor “leaf green” gel food coloring
- 4 Tablespoons mini chocolate chips divided
Instructions
- Preheat oven to 375F (190C)
- Combine butter and granulated sugar in a large bowl and use an electric mixer to beat together until creamy and well-combined.
- Add egg and vanilla extract and stir again.
- In a separate bowl, whisk together flour, baking powder, and salt.
- Gradually add dry ingredients to wet ingredients (I like to do this in 3 or 4 parts) until the flour has been completely incorporated. This is a somewhat dry dough and may seem crumbly, but scrape the bottom of the bowl periodically and the dough will come together if you continue mixing (assuming you have measured your flour properly).
- Once dough is clinging together and all of the flour has been absorbed, divide it in half, placing each half in its own bowl. Then, working with one half, divide that dough almost in half again, allotting slightly more to one portion than the other.
- To the largest portion of dough, add red or pink food coloring and stir until you have a vibrant pink color (adding more food coloring as needed). Add 2 Tablespoons of mini chocolate chips and stir until combined. Set aside.
- To the second largest portion of dough, add green food coloring (adding more coloring as needed) and stir until you have a vibrant green color. The third/smallest portion of dough should not be colored.
- Form the pink section of dough into a log that is about 12” long. Make it slightly wider than it is tall and round one wide end and flatten the other (if at any point the dough is too sticky to handle without difficulty, simply cover it and place in the refrigerator for 15-20 minutes before proceeding). Place the log flat-side down
- Take the un-colored dough and place it on a lightly floured surface or between two pieces of wax paper. Roll with a rolling pin until you have a rectangle that is large enough to cover the pink section. Carefully lift the dough it and use it to cover the rounded edge of the pink log (make sure this completely covers the pink section). Use a sharp knife to trim away any excess dough.
- Repeat step 8 with the green dough, making sure you roll it large enough to completely cover the pink and white dough. Cover the un-colored dough, then trim any excess dough as needed.
- Cover the surface of the dough with wax paper and chill in the refrigerator for at least 30 minutes before proceeding. While dough chills, preheat oven to 375F (190C).
- Remove dough from refrigerator and use a sharp knife to slice log into slices between ⅛-¼” thick. Place on a parchment paper lined baking sheet, spacing cookies at least 2” apart. Use a knife to carve slightly into the pink part of the cookie, making a slightly crescent shape (this is illustrated in the video and photos above). Press remaining chocolate chips point-down into the pink portion of the slices to make distinct watermelon “seeds”.
- Transfer to 375F (190C) preheated oven and bake for 9 minutes. Allow to cool completely on baking sheet before enjoying.