Watermelon slice cookies made with slice and bake cookie dough, a fun, easy summer treat!
watermelon slice cookies
I love the idea of slice and bake cookies, even if my inexperience with the homemade version means my slice and bake cookies are a little imperfect. (Case in point: These bumble bee and ladybug slice and bake cookies.)
I haven’t made any since those, so I thought I’d try again with these watermelon slice cookies. It’s an easy way to make cookies, although it’s time-consuming to chill the dough. And the cookies are delicious.
I start with my cut-out sugar cookie dough because it always works perfectly and keeps its shape.
If you reeeeeally want “watermelon” slice cookies to be watermelony, you can even add watermelon flavoring, if you so choose.
These cookies also freeze very well. Just place them in a freezer-safe Ziploc or container. To thaw, let sit at room temperature in the ziploc or container until fully thawed.
These cookies would be fantastic for a summer pool party or Memorial Day or Labor Day picnic. If you’re looking for more cool treats, try these pool party cookies or mini popsicle cookies.
how to make slice and bake cookies
you will need:
- 2 1/2 cups all-purpose flour
- 3/4 teaspoon salt
- 2 sticks (1 cup) butter, softened
- 1 cup confectioner’s sugar
- 1 egg
- 1 teaspoon vanilla extract
- 1/4 teaspoon watermelon flavor (optional)
- pink food coloring
- green food coloring
- mini chocolate chips
what to do:
First, prepare the dough.
Blend butter and sugar in a standing mixer or with an electric hand mixer. Add egg and blend well. Add extract (and flavor, if using) and blend. Mix flour and salt together in a bowl and gradually add to the butter and sugar mixture, forming a dough.
Divide the dough in half. Use the hand mixer or standing mixer to blend in a few drops of pink food coloring to half of the dough.
When desired shade is reached, put the dough in a ziploc bag, clean out the mixer, and make green with the remaining dough. Put the dough in a Ziploc bag and refrigerate the dough for 1 to 2 hours. (Or, place in the freezer for 1/2 hour.)
On a floured surface, roll the green dough out to form a square about 8-inches long by 6 1/2 inches wide.
Form the pink dough into a log about 8-inches long and 2-inches in diameter.
Wrap the green dough around the pink dough, rolling with your hands a bit to smooth. Wrap the entire log in wax paper and chill for 2 to 3 hours (or freeze for 1 hour).
Meanwhile, preheat the oven to 375 degrees F.
When the dough is very well set, slice into 3/8-inch pieces. Slice each round in half. Arrange on parchment paper-lined baking trays. Gently press a few mini chocolate chips into each cookie. Bake until the edges start to brown, about 15 minutes.
Makes 3 dozen watermelon slice cookies.
watermelon slice cookies
Watermelon slice and bake cookies for summer.
Ingredients
- 2 1/2 cups all-purpose flour
- 3/4 teaspoon salt
- 2 sticks (1 cup) butter, softened
- 1 cup confectioner's sugar
- 1 egg
- 1 teaspoon vanilla extract
- 1/4 teaspoon watermelon flavor (optional)
- pink food coloring
- green food coloring
- mini chocolate chips
Instructions
- First, prepare the dough. Blend butter and sugar in a standing mixer or with an electric hand mixer. Add egg and blend well. Add extract (and flavor, if using) and blend. Mix flour and salt together in a bowl and gradually add to the butter and sugar mixture, forming a dough. Divide the dough in half. Use the hand mixer or standing mixer to blend in a few drops of pink food coloring to half of the dough. When desired shade is reached, put the dough in a ziploc bag, clean out the mixer, and make green with the remaining dough. Put the dough in a Ziploc bag and refrigerate the dough for 1 to 2 hours. (Or, place in the freezer for 1/2 hour.)
- On a floured surface, roll the green dough out to form a square about 8-inches long by 6 1/2 inches wide. Form the pink dough into a log about 8-inches long and 2-inches in diameter. Wrap the green dough around the pink dough, rolling with your hands a bit to smooth. Wrap the entire log in wax paper and chill for 2 to 3 hours (or freeze for 1 hour).
- Meanwhile, preheat the oven to 375 degrees F.
- When the dough is very well set, slice into 3/8-inch pieces. Slice each round in half. Arrange on parchment paper-lined baking trays. Gently press a few mini chocolate chips into each cookie. Bake until the edges start to brown, about 15 minutes.
- Makes 3 dozen cookies.
Nutrition Information:
Yield:
36Serving Size:
1Amount Per Serving: Calories: 69Total Fat: 2gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 5mgSodium: 47mgCarbohydrates: 13gFiber: 1gSugar: 6gProtein: 1g
watermelon slice cookies
Watermelon slice and bake cookies for summer.
Ingredients
- 2 1/2 cups all-purpose flour
- 3/4 teaspoon salt
- 2 sticks (1 cup) butter, softened
- 1 cup confectioner's sugar
- 1 egg
- 1 teaspoon vanilla extract
- 1/4 teaspoon watermelon flavor (optional)
- pink food coloring
- green food coloring
- mini chocolate chips
Instructions
- First, prepare the dough. Blend butter and sugar in a standing mixer or with an electric hand mixer. Add egg and blend well. Add extract (and flavor, if using) and blend. Mix flour and salt together in a bowl and gradually add to the butter and sugar mixture, forming a dough. Divide the dough in half. Use the hand mixer or standing mixer to blend in a few drops of pink food coloring to half of the dough. When desired shade is reached, put the dough in a ziploc bag, clean out the mixer, and make green with the remaining dough. Put the dough in a Ziploc bag and refrigerate the dough for 1 to 2 hours. (Or, place in the freezer for 1/2 hour.)
- On a floured surface, roll the green dough out to form a square about 8-inches long by 6 1/2 inches wide. Form the pink dough into a log about 8-inches long and 2-inches in diameter. Wrap the green dough around the pink dough, rolling with your hands a bit to smooth. Wrap the entire log in wax paper and chill for 2 to 3 hours (or freeze for 1 hour).
- Meanwhile, preheat the oven to 375 degrees F.
- When the dough is very well set, slice into 3/8-inch pieces. Slice each round in half. Arrange on parchment paper-lined baking trays. Gently press a few mini chocolate chips into each cookie. Bake until the edges start to brown, about 15 minutes.
- Makes 3 dozen cookies.
Nutrition Information:
Yield:
36Serving Size:
1Amount Per Serving: Calories: 69Total Fat: 2gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 5mgSodium: 47mgCarbohydrates: 13gFiber: 1gSugar: 6gProtein: 1g
Karen M. says
Oh my goodness, I just took these out of the oven and they are so CUTE! I mean, crazy adorable. I’m giggling in the kitchen and having so much fun. Thanks for this fun recipe.
meaghanmountford says
Oh, that just made my day. Thank you so much Karen!!!!
Jerr says
My dough was sooooooo sticky Ieven after putting in the freezer I couldn’t roll it out without tons of flour. I hope they taste okay but I’m not sure we are going to be able to cut them. I found it. Odd to have confectioners sugar but no white granulated I’m crossing my fingers ours turn out this cute!
meaghanmountford says
That’s very odd, as the dough wasn’t sticky at all for me. Did you add enough flour the first time around? I wonder if that was the culprit. And freezing dough in a pinch has worked for me, but it’s definitely better to chill for a couple hours in the fridge.