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Watermelon Sugar Cookies
Dolce Flav
40
35 minutes
10 minutes
Watermelon
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
1 cup cold unsalted butter, cut into ½-Tbsp slices
1½ cups granulated sugar
2 large eggs
1 tsp vanilla extract
1 tsp watermelon extract
Red/pink gel food coloring
3¾ cups all-purpose flour
1 tsp baking powder
½ tsp salt
1 cup white chocolate chips (for rind dip)
Green sanding sugar (for rind)
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.