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Watermelon Sugar Cookies
Dolce Flav
Rated 5.0 stars by 1 users
Category
Watermelon Extract
Author:
Dolce Flav
Servings
40
Prep Time
35 minutes
Cook Time
10 minutes
These adorable slice-of-summer cookies are flavored with watermelon extract and decorated to look like watermelon wedges. You’ll make a soft sugar-cookie dough, tint it pink, chill it, cut circles and halve them into “slices,” press in mini chocolate chips for “seeds,” then bake briefly until just set. Finish by dipping the rounded edge in melted white chocolate and rolling it in green sugar for the rind. The end result tastes like a watermelon candy in cookie form—perfect for BBQs and picnics.
Ingredients
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1 cup cold unsalted butter, cut into ½-Tbsp slices
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1½ cups granulated sugar
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2 large eggs
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1 tsp vanilla extract
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1 tsp watermelon extract
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Red/pink gel food coloring
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3¾ cups all-purpose flour
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1 tsp baking powder
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½ tsp salt
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1 cup white chocolate chips (for rind dip)
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Green sanding sugar (for rind)
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1 cup mini chocolate chips (for “seeds”)
Directions
Make the watermelon cookie dough. Cream butter and sugar until fluffy. Beat in eggs, vanilla, and watermelon extract, then tint the dough a vibrant pink.
Combine dry ingredients. In a separate bowl whisk flour, baking powder, and salt, then mix into the wet ingredients on low just until incorporated.
Roll and chill for clean cuts. Divide dough in two. Roll each portion between parchment to ~¼-inch thick; stack on a sheet pan and chill 2 hours for easy cutting and sharp edges.
Cut the “watermelon” slices. Preheat oven to 350°F (175°C). Cut circles with a round cutter, then cut each circle in half to form wedges. Arrange on parchment-lined sheets.
Add the seeds. Gently press mini chocolate chips (tips down) into each wedge to mimic watermelon seeds.
Bake to just set. Bake 8–10 minutes until puffed but not browned; do not overbake. Cool on a wire rack.
Make the rind. Melt white chocolate in short microwave bursts, stirring between each. Dip the rounded edge of each cookie, scrape off excess, then roll in green sanding sugar. Let set until the chocolate firms up.
Recipe Note
10 FAQ About Watermelon Extract Cookies
Does this actually taste like watermelon?
Yes—using watermelon extract infuses a candy-like watermelon flavor into a classic sugar-cookie base.
Can I skip the extract?
You can, but they’ll taste like vanilla sugar cookies; the extract is the key ingredient for flavor.
What brand of extract works best?
Any baking-safe watermelon extract or super-strength flavor (LorAnn-style) works; start with 1 tsp and adjust to taste.
How do I keep the pink color bright?
Use gel food coloring and avoid browning—pull the cookies as soon as edges set (8–10 minutes).
Can I freeze the dough?
Yes. Freeze the rolled sheets (step 3) well-wrapped for up to 2 months; thaw in the fridge before cutting.
What if I don’t have green sanding sugar?
Tint shredded coconut or use green candy melts to create a rind edge.
Why press the mini chips point-side down?
The flat side looks like a natural seed and adheres better after baking.
How many cookies does this make?
Yield depends on your cutter; expect several dozen 2½–3-inch wedges.
Can I add a rind stripe without chocolate?
Yes—pipe a thin band of white icing and sprinkle green sugar on top.
How long do they keep?
Store airtight at room temp 3–4 days or freeze baked cookies (undecorated) up to 2 months.