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Watermelon Slice Cookies

Once when I made these butter cookies for a party, a neighbor thought they were so attractive that she froze one to show friends. They're easy to make, too! —Sue Ann Benham, Valparaiso, Indiana
  • Total Time
    Prep: 25 min. + chilling Bake: 10 min./batch
  • Makes
    about 3 dozen

Ingredients

  • 3/4 cup butter, softened
  • 3/4 cup sugar
  • 1 large egg, room temperature
  • 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

Directions

  • 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.
Nutrition Facts
1 cookie: 82 calories, 4g fat (2g saturated fat), 16mg cholesterol, 52mg sodium, 11g carbohydrate (5g sugars, 0 fiber), 1g protein.
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Reviews

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  • Andrea
    Aug 30, 2019

    Made these for some little girls at church tonight who love watermelon. They were a hit! I did NOT use watermelon jello.

  • tgisbell
    Jul 23, 2018

    When you use the JEllo, do you use 3/4 of jello, or a mix of jello and sugar to make 3/4 cup?

  • pung
    Jul 22, 2018

    I haven't tried these yet, but sure will. This is a reply to a comment to Debby54 about slicing the cookies. What I use, to cut just about any rolled cookie, biscuits, rolls, etc., is to get a length of dental floss, maybe 18 or 20 inches long. Put the middle of the floss underneath the roll of cookie, or whatever, bring the ends of the floss straight up, crisscross them, put the one in your left hand into your right hand and the one in your right hand into your left hand, and pull quickly. The action of the crossing floss creates a scissor type action and cuts the cookie without flattening it out. Really simple, efficient and fun:)

  • robbrd
    Jun 27, 2018

    I followed the suggestion of using the watermelon jello. It was fun to have the taste match the look. People were more excited about the watermelon look before they even tasted them.

  • Ceege
    May 28, 2018

    Well, I haven't made these yet, but would like to try them for this year's 4th of July family picnic. I don't quite understand the instructions. #1. Is 3 1/2 inches the measurement for the diameter or length of dough roll?#2. When attaching (short end) red to white, do you start to roll it up from the red end or the white end? The directions really need to be clarified or perhaps a video showing how to make.

  • namyers
    Jul 18, 2017

    Made these again using the watermelon jello. Taste just like watermelon, adding to the look of the cookie. Will be my go to for summer cookouts.

  • namyers
    Jun 18, 2017

    This recipe turned out well for my first attempt. I did not have enough dough for the white part of the rind and I did overcook the first batch. I will try again, maybe use the watermelon jello to give it more taste. All in all, fun recipe.

  • AWinter88
    Jun 13, 2016

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

  • dorettx
    Dec 20, 2015

    love it so good

  • pattyfiretto
    Aug 18, 2014

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