Show Subscription Form

Watermelon Slice Cookies Recipe
Watermelon Slice Cookies Recipe photo by Taste of Home

Watermelon Slice Cookies Recipe

Read Reviews
4.5 24
Publisher Photo
When I made these butter cookies for a party, a neighbor thought they were so attractive that she froze one to show friends. —Sue Ann Benham, Valparaiso, Indiana
TOTAL TIME: Prep: 25 min. + chilling Bake: 10 min./batch
MAKES:36 servings
TOTAL TIME: Prep: 25 min. + chilling Bake: 10 min./batch
MAKES: 36 servings


  • 3/4 cup butter, softened
  • 3/4 cup sugar
  • 1 egg
  • 1/2 teaspoon almond extract
  • 2 cups all-purpose flour
  • 1/4 teaspoon baking powder
  • 1/8 teaspoon salt
  • Red and green gel food coloring
  • 1/3 cup miniature semisweet chocolate chips or raisins, chopped
  • 1 teaspoon sesame seeds, optional

Nutritional Facts

1 cookie equals 82 calories, 4 g fat (2 g saturated fat), 16 mg cholesterol, 52 mg sodium, 11 g carbohydrate, trace fiber, 1 g protein.


  1. 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.
  2. Tint remaining dough red; shape into a 3-1/2-in.-long roll. Wrap in plastic wrap. Tint 1/3 cup of reserved dough green; wrap in plastic wrap. Wrap remaining plain dough. Refrigerate 2 hours or until firm.
  3. 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.
  4. 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 in plastic wrap; refrigerate overnight.
  5. 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. If desired, lightly press chocolate chips into red dough to resemble watermelon seeds.
  6. Bake 9-11 minutes or until firm. Immediately cut cookies in half. Remove to wire racks to cool. Yield: about 3 dozen.
Originally published as Watermelon Slice Cookies in Taste of Home June/July 2003, p27

Reviews for Watermelon Slice Cookies

5 Star
4 Star
3 Star
2 Star
1 Star
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
Reviewed Dec. 20, 2015

"love it so good"

Reviewed Aug. 18, 2014

"Fabulous! Will make again and double the recipe. Grandkids loved the."

Reviewed Aug. 2, 2014

"I thought these were great ~a wonderful summer sugar cookie! I could not find the food color gel but the liquid worked just fine."

Reviewed Jul. 29, 2014

"This cookie is well worth the time and effort. It is adorably perfect, and the taste is even better. This is our family's tradition every year for the first day of summer vacation!"

Reviewed Jul. 26, 2014

"Tried these for Vacation Bible School. I used margarine instead of butter and my dough was still soft after overnight refrigeration. Slicing was not easy. What have others used to slice the dough? Wondered if making a longer log would help with slicing although it would be a very small cookie when cut in half. Even tried a cheese slicer with wire to slice. Also, the taste is on the bland side--butter would probably help with the taste."

Loading Image