Best Watermelon Cookies Recipes

WATERMELON SLICE COOKIES

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Beat in egg and extract. In another bowl, whisk flour, baking powder and salt; gradually beat into creamed mixture. Reserve 1 cup dough. , Tint remaining dough red; shape into a 3-1/2-in.-long roll and wrap. Tint 1/3 cup of reserved dough green; wrap. Wrap remaining plain dough. Refrigerate 2 hours or until firm., On a lightly floured surface, roll plain dough into an 8-1/2x3-1/2-in. rectangle. Unwrap red dough and place on a short end of the plain dough; roll up. , Roll green dough into a 10x3-1/2-in. rectangle. Place red and plain roll on a short end of the green dough; roll up. Wrap and refrigerate overnight., Preheat oven to 350°. Unwrap and cut dough into 3/16-in. slices (just less than 1/4 in.). Place 2 in. apart on ungreased baking sheets. Lightly press chocolate chips and, if desired, sesame seeds into red dough to resemble watermelon seeds. , Bake 9-11 minutes or until firm. Immediately cut cookies in half. Remove to wire racks to cool.

WATERMELON COOKIES

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Beat in egg and extract. Combine the flour, salt and baking powder; gradually add to creamed mixture and mix well. , Remove 1 cup of dough; set aside. Add enough red food coloring to tint remaining dough deep red. Roll into a 3-1/2-in.-long log; wrap in plastic and refrigerate until firm, about 2 hours. , Divide the 1 cup of reserved dough into two pieces. To one piece, add enough green food coloring to tint dough deep green. Leave remaining dough plain. Wrap each piece separately in plastic; chill until firm, about 1 hour. , On a floured sheet of waxed paper, roll white dough into a 8-1/2x3-1/2-in. rectangle. Place red dough along short end of rectangle. Roll up and encircle red dough with white dough; set aside. , On floured waxed paper, roll the green dough into a 10x3-1/2-in. rectangle. Place log of red/white dough along the short end of green dough. Roll up and encircle log with green dough. Cover tightly with plastic wrap; refrigerate at least 8 hours or overnight., Unwrap dough and cut into 1/8-in. slices. Place 1 in. apart on ungreased baking sheets. Lightly press miniature chocolate chips into each slice to resemble watermelon seeds; if desired, add sesame seeds. , Bake at 375° for 6-8 minutes or until cookies are firm but not brown. While still warm, cut each cookie in half or into pie-shaped wedges. Remove to wire racks to cool.

WATERMELON COOKIES II

Steps:

• In a large bowl, cream together the shortening, butter, and sugar with an electric mixer until fluffy. Add egg, vanilla, orange juice, and red food coloring. Mix until well blended. Sift together the flour, baking powder, and salt. Stir into butter mixture until blended. Chill dough in refrigerator for three hours.
• Preheat oven to 375 degrees F (190 degrees C).
• On a floured surface, roll out the dough to 1/4 inch thickness. Cut with a three inch round cookie cutter. Cut cookies in half and place on an ungreased cookie sheet. Press a few chocolate chips into each cookie. Bake in preheated oven for 8 to 10 minutes. Do not brown. Remove from baking sheet and cool on a wire rack.
• In a small shallow bowl, stir together the egg white and water. Brush the round edge of each cookie with the liquid and roll it in the green sugar. Let cookies dry on wire cooling racks.

WATERMELON COOKIES

Steps:

• Mix butter and sugar in large bowl. Stir in flour, almond extract, salt and egg.
• Tint 1/3 of dough with green food color. Tint remaining 2/3 dough with red and yellow food colors. Shape red dough into roll, 2 inches in diameter and 5 1/2 inches long.
• Gently roll green dough 1/4 inch thick on lightly floured surface into rectangle 8 1/2 x 5 1/2 inches. Beat egg white; brush over rectangle.
• Place red dough on short end of green dough; roll up. Wrap in plastic wrap and refrigerate about 4 hours or until chilled.
• Heat oven to 400°F.
• Cut roll into 1/4 inch slices. Cut each slice in half. Place on ungreased cookie sheet. Sprinkle chocolate over slices to resemble seeds. Bake 10-12 minutes.

WATERMELON COOKIES - THE EASY METHOD

Steps:

• Remove cookie dough from wrappers and place in separate bowls and let stand at room temperature for 30 minutes.
• Add 1/4 C flour and green food coloring to 1 bowl.
• Beat at medium speed until well blended and evenly colored.
• Wrap in plastic wrap and refrigerate for 2 hours.
• Add remaining 1/4 C flour and red food coloring to other bowl and mix at medium speed until well blended and evenly colored.
• Roll red dough into 9-inch log, then wrap in plastic wrap and refrigerate for 2 hours.
• Remove green dough from plastic wrap, then roll between 2 sheets of wax paper into 9x8-inch rectangle.
• Remove red dough from plastic wrap and place in center of green dough rectangle.
• Wrap green dough around red log and press seams together, rolling to smooth out log and seams.
• Wrap log in plastic wrap and freeze for 30 minutes.
• Preheat oven to 350°F.
• Remove log from platic wrap and cut into 3/8-inch thick slices.
• Cut each slice in half and place on ungreased cookie sheet, 2 inches apart, reshaping as necessary.
• Press in mini chocolate chips to make watermelon seeds.
• Bake 8-11 minutes or until set.
• Cool 1 minute on cookie sheet and then remove to wire racks to cool completely.

WATERMELON COOKIES

Steps:

• 1. Preheat oven to 325 degrees F. Spray cookie sheets with nonstick cooking spray.
• 2. Mix the watermelon Kool-Aid (or whatever flavor you choose) with the white sugar.
• 3. Add the softened butter and mix until it's nice and fluffy. Add the eggs and mix well.
• 4. Mix in the salt and the baking soda. Make sure they're well incorporated. Add the flour in half-cup increments, mixing after each addition.
• 5. Roll dough balls one inch in diameter with you hands.
• 6. Roll the cookie balls in the bowl of white sugar and place them on the cookie sheet, 12 to a standard-size sheet.
• 7. Bake for 10 to 12 minutes or until they are just beginning to tun golden around the edges. Don't over-bake.
• 8. Let the cookies cool on the cookie sheets for no more than a minute, and then remove them to a wire rack to cool completely.

WATERMELON SLICE COOKIES

Steps:

• In a mixing bowl, Cram butter and sugar, Beat in egg and extract. Combine the flour, baking powder, and salt; gradually add to creamed mixture. Set aside 1 cup dough. Tint remaining dough red; shape into a 3 1/2 inch diameter log. Wrap in plastic wrap. Tint 1/3 cup of the reserved dough green; wrap in plastic wrap. Wrap remaining plain dough. Refrigeratefor 2 hours or until firm. On a lightly floured surface, roll plain dough into an 1 1/2 inch by 3 1/2 inch rectangle. Place red dough log on the end of a short side of the rectangle; roll up. Roll green dough into a 10 inch by 3 1/2 inch rectangle. Place red and white log on the end of a short side on green dough; roll up. Wrap in plastic wrap; refrigerate overnight. Unwrap and cut into 3/16 inch (just less than 1/4 inch). Place 2 inches apart on ungreased baking sheets. Cut raisins into small pieces. Lightly press raisins ans sesame seeds into red dough to resemble watermelon seeds. Bake at 350 for 9-11 minutes or until firm. Immediately cut in half. Remove to wire racks to cool.

WATERMELON SUGAR COOKIES

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs and vanilla. Combine the flour, baking soda and salt; gradually add to the creamed mixture alternately with the sour cream, beating well after each addition. Cover and refrigerate for 2 hours or overnight. , On a heavily floured surface, roll out half of the dough to 1/8-in. thickness. Cut with a 3-in. round cookie cutter; cut circles in half. Repeat with remaining dough. , Place on ungreased baking sheets. Bake at 375° for 9-10 minutes or until bottoms are lightly browned and cookies are set. Cool on wire racks. , Place two-thirds of the frosting in bowl; add red food coloring. Add green food coloring to the remaining frosting. Spread pink frosting on tops of cookies. Frost the edges with green frosting, using a pastry bag with a small star tip if desired. Place chocolate chips randomly over the pink frosting for seeds.

WATERMELON COOKIES

Steps:

• In a mixing bowl, cream butter, sugar, egg and extract until light and fluffy. Combine flour, salt and baking powder stir into creamed mixture and mix well. Remove 1 cup of dough set aside. At low speed, beat in enough red food coloring to tint dough deep red. Roll into a 3-1/2-in.-long tube wrap in plastic wrap and refrigerate until firm, about 2 hours. Divide 1 cup of reserved dough into two pieces. To one piece add enough green food coloring to tint dough deep green. Do not tint remaining piece of dough. Wrap each piece separately in plastic wrap chill until firm, about 1 hour. On a floured sheet of waxed paper, roll untinted dough into an 8-1/2-in. x 3-1/2-in. rectangle. Place red dough along short end of rectangle. Roll up and encircle red dough with untinted dough set aside. On floured waxed paper, roll the green dough into a 10-in. x 3-1/2-in. rectangle. Place tube of red/untinted dough along the short end of the green dough. Roll up and encircle tube with green dough. Cover tightly with plastic wrap refrigerate at least 8 hours or overnight. Unwrap dough and cut into 1/8-in. slices. Place 1 in. apart on ungreased baking sheets. Lightly press dried currants and sesame seeds into each slice to resemble watermelon seeds. Bake at 375° for 6-8 minutes or until cookies are firm but not brown. While still warm, cut each cookie in half or into pie-shaped wedges. Remove to a wire rack to cool.© Copyright Reiman Publications, 1993-1997