Watermelon Cookies Recipe
Watermelon Cookies Recipe photo by Taste of Home

Watermelon Cookies Recipe

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4.5 10 8
TOTAL TIME: Prep: 30 min. + chilling Bake: 10 min./batch + cooling
MAKES:18 servings
Test Kitchen Approved
TOTAL TIME: Prep: 30 min. + chilling Bake: 10 min./batch + cooling
MAKES: 18 servings


  • 3/4 cup butter, softened
  • 3/4 cup sugar
  • 1 large egg
  • 1/2 teaspoon almond extract
  • 2-1/4 cups all-purpose flour
  • 1/4 teaspoon salt
  • 1/4 teaspoon baking powder
  • Red and green food coloring
  • Miniature semisweet chocolate chips
  • Sesame seeds, optional

Nutritional Facts

1 serving (2 each) equals 161 calories, 8 g fat (5 g saturated fat), 32 mg cholesterol, 119 mg sodium, 20 g carbohydrate, trace fiber, 2 g protein.


  1. 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.
  2. 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 wrap and refrigerate until firm, about 2 hours.
  3. 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 wrap; chill until firm, about 1 hour.
  4. 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.
  5. 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.
  6. 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.
  7. 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. Yield: 3 dozen.
Originally published as Watermelon Cookies in Country June/July 1993, p49

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Reviewed Jul. 27, 2013

"Looks good, tastes great. Left out the white layer and didn't add the currants or sesame seeds."

Reviewed Jul. 1, 2013

"Ok, this is what I did and they came out just like the photo. To achieve this, I had to make 3 batches of dough. The first one, pink, I added 2 small packages of watermelon Jello. I did not add water, just treated it as sugar, but still added the 3/4 cups more sugar as the recipe called for. I wished, however, that I would have added 3 packages as the watermelon flavor would have been stronger. I could not find watermelon extract or watermelon Koolaid. I shaped the first, pink batch into a log and refrigerated while preparing the second batch of dough. The second batch of dough,(the white part) I added cherry extract. After chilling, I could still not roll it out, so I patted the dough over and covering the pink dough, wrapped it in plastic wrap and refrigerated while I made the 3rd batch of dough. The third batch I used the green food coloring and used cherry extract. This dough, after refrigerating still would not roll out, so I once again patted it over and around the white (2nd) layer of dough. I refrigerated all, wrapped in plastic wrap overnight. The next day proceeded with the rest of the recipe. I used small M&M's as the seeds and the end result was very cute. I am giving this recipe a 4 because I really do not like the dough that much. As a previous review said, it tastes like playdough. The addition of the extracts and the Jello help this, however, a lot of extracts are needed to overcome the taste of the dough. If not for the dough, I would give this a 5 star as it is very cute and creative. One final note: The cookies do not spread out on your cookie sheet so you can put them closer than you would with other sugar cookie dough."

Reviewed Sep. 5, 2011

"These cookies are cute but seemed to be a lot of work for what they were, which was basically a sugar cookie. I used mini chocolate chips for the seeds since I did not have currants and I omitted the sesame seeds because I just thought that it would not taste very good. I like the idea of finding watermelon flavoring for next time I try to make these."

Reviewed Sep. 2, 2011

"Very great! it look like watermelon and taste very good. The kids were happy!"

Reviewed Aug. 28, 2010

"Was making cookies for a summer party , how cute my daughter and I talked about them and she would make them to take. Reading how they looked like watermelon but did not taste like a watermelon. My first thought was jello and it is red will not need as much food coloring. The raw dough tasted like watermelon. A 1/3 more of recipe need to be made in order to have enough dough to complete the watermelon look. After baking the cookies the next day, the cookies had a great flavor and yes looked like a watermelon. Although the texture of the cookie was heavy. From the addition of f jello being dissolved. {The jello was in only mixed with enough hot water to dissolve the jello.} The cookies

were a hit! Everyone loved them, although I still thought they cookie was to heavy. After doing some surfing of the world wide web. There are several company’s that have watermelon extract. The average price at suttonsbayspices.com for 1 ounce is $5.30 plus shipping and handling , this is the average price. The only change would be omit almond flavoring and use watermelon."

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