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Watermelon Slice Cookies Recipe

Watermelon Slice Cookies Recipe

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 YIELD: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


  • 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.

Nutritional Facts

1 cookie: 82 calories, 4g fat (2g saturated fat), 16mg cholesterol, 52mg sodium, 11g carbohydrate (5g sugars, trace fiber), 1g protein

Reviews for Watermelon Slice Cookies

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Reviewed Jun. 13, 2016

"I substitute watermelon jello mix for sugar and they taste like watermelon as well!"

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."

Reviewed Jul. 24, 2014

"Niebie: the sesame seeds would be sprinkled on to look like the white "soft" seeds that are in watermelon, I would assume. Looks prettier without them, I would say! These would definitely not be for a beginning baker!"

Reviewed Jun. 18, 2014

"this was excellent. Will make this again. went right by the recipe."

Reviewed Jun. 14, 2014

"Everyone loves these! Only thing is.. What do you do with the sesame seeds?"

Reviewed Aug. 30, 2013

"Not only are these cute, they taste good. I entered them in the state fair and they took first place in the sugar cookie division."

Reviewed Jul. 25, 2013 Edited Sep. 14, 2013

"I made these cookies for a summer family party - they were a huge hit!! They're super cute and absolutely delicious too!! I made them exactly as directed and they were great - I'll definitely make them again! (NOTE: I used NEON Gel Food Coloring because the colors more closely resembled the colors of a watermelon & they turned out beautifully!!)"

Reviewed Jul. 18, 2013

"These cookies are very tasty and they come out super cute (even if they don't look "perfect"). Next time I make them, I will use HALF of the reserved cup for the green portion and HALF of it for the white. The green portion needs to cover a bigger roll and 1/3 of a cup for green was just not enough."

Reviewed Jul. 7, 2013

"I have been making these for years (every since I first saw them in an older issue of toh). Never have used raisins, always used mini chocolate chips. Easy recipe, and so cute. Kids and adults alike love these."

Reviewed Jul. 4, 2013

"My granddaughter and I made these for the 4th. What a hit! I followed the recipe exactly as written except I split the 1 cup of reserved dough in half so 1/2 cup was plain and 1/2 cup was green. And we didn't need so many mini chips for the seeds."

Reviewed Jul. 4, 2013

"These cookies are cute and tasty. Don't expect them to come out quite as perfect as in the picture, but that's OK. I had a time with the green dough; it rolled out very thin - I think you need at least a half cup. There must be 1,000 miniature chocolate chips in a third cup; you only need a couple of spoonfuls. Also slicing the cookies this thin is a challenge. You could make the dough roll a little longer for slightly smaller cookies and easier slicing. But they sure are cute!"

Reviewed Jul. 1, 2013

"Well mine did not come out perfect. This recipe I will try again because they are fun looking cookies. The directions could have used some illustrations. The taste is good. Looks are what makes this cookie special. I would say this recipe is not for a beginner."

Reviewed Jun. 21, 2013

"Amazing! Taya, you should note that it says to SET ASIDE 1 CUP OF DOUGH."

Reviewed May. 22, 2013

"These are always hugely popular whenever I make them. They are a little labor intensive but well worth it."

Reviewed Aug. 15, 2012

"I absolutely love these! I like to substitute the raisins with chocolate chips"

Reviewed Jul. 4, 2012

"This recipe has become a family 4th of July tradition. Plan ahead though because they require some time to prepare."

Reviewed Jun. 28, 2012

"I gave it an average because I like the concept but I could not get the dough to roll. It was very crumbly even after chilling. I ended up rolling it altogether and cutting into a round then halfing the rounds. I used chocolate sprinkles for "seeds". They're colorful but not as pretty as these. I was disappointed. They are also hard; I like softer cookies."

Reviewed Sep. 16, 2011

"Well, the directions are really goofy. It has you tint the entire mass red before you take out the part that is to be tinted green and of course you wouldn't have any white then. The log is probably 3 1/2 inches in diameter- not length. Hasn't anyone corrected this?"

Reviewed Aug. 10, 2011

"This was a hit with both adults and children. I used mini chocolate chips instead of the raisins. I over heard one boy tell his mom "You have to make these sometime"."

Reviewed Jun. 7, 2011

"These looked wonderful. I was worried at first that it wasn't going to make enough cookies, because the "log" is really short and stumpy, but if you slice them thin they make about 24 cookies. The taste was ok, but not the best. I was really happy with how nice they looked though. I brought them to school and got so many compliments! Everybody wanted to take a picture of the amazing watermelon cookies! Some kids even thought they were actual watermelons!"

Reviewed Sep. 1, 2010

"It was a little confusing to figure out the measurements on rolling out the dough but I figured it out. They taste so good and they are gorgeous! Fun recipe. I shouldn't have put off doing this for so long. It was intimidating. *pats herself on the back*"

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