Watermelon Sugar Cookies Your Family Will Love

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Looking for a fun summer baking project that will wow at your next cookout or family gathering? These adorable watermelon sugar cookies aren’t just cute – they’re delicious too! Over the years, these cookies have become one of my most popular recipes, with many families making them a summer tradition.

Why These Cookies Are Special

What makes these cookies so popular? They combine the classic comfort of sugar cookies with a playful presentation that kids and adults both love. The red cookie base, chocolate chip “seeds,” and green-frosted edge create a realistic watermelon slice that’s as fun to make as it is to eat.

After years of making these cookies and hearing from many of you who’ve tried them, I’ve updated the recipe with a few tweaks that make them even better.

Watermelon Sugar Cookies Your Family Will Love

Print Recipe

Author: Penny Pinchin Mom

Ingredients

2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/3 cup butter
1/2 cup shortening
1 cup white sugar (increased from original 3/4 cup for more sweetness)
1 egg
1 tablespoon milk
1 teaspoon vanilla extract
5–8 drops red food coloring (for brighter color)
1/3 cup mini semi-sweet chocolate chips
1 1/2 cups confectioners’ sugar
2 tablespoons water
5–8 drops green food coloring

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Instructions

In a small mixing bowl, combine flour, baking powder, and salt.
In a larger bowl, beat butter and shortening with an electric mixer until fluffy. Gradually add sugar, beating well. Add egg, milk, and vanilla, mixing until combined.
Gradually mix the flour mixture into the creamed mixture. Add red food coloring until you reach a vibrant watermelon color. Shape dough into a ball, cover, and chill for at least 3 hours.
Preheat oven to 375°F.
Divide dough in half, keeping one portion refrigerated. Roll the other portion to 1/4 inch thickness on a lightly floured surface.
Cut dough with a 3-inch round cookie cutter, then cut each circle in half. Place on an ungreased cookie sheet. Press several mini chocolate chips into each cookie to create “seeds.”
Bake for 8-9 minutes, watching carefully to avoid browning. For softer cookies, err on the shorter side. Cool on wire racks.
For the “rind,” combine powdered sugar and water, mixing until smooth. Add green food coloring until vibrant. Dip the rounded edge of each cookie in the green frosting, and place on wax paper until the frosting sets.

Notes

Here are some helpful tips to change these cookies up:

For sweeter cookies: Sprinkle sugar on top before baking for extra sweetness and sparkle.
Alternative method: Try making a log by coloring 3/4 of the dough red and 1/4 green. Shape the red dough into a log with a flat bottom, roll out the green dough thin, and wrap it around the red log. Refrigerate, then simply slice and bake.
For added flavor: Add 1 package of watermelon gelatin powder to the dough for an extra watermelon flavor boost.
Brighter colors: Use 8-10 drops of food coloring for truly vibrant colors that pop at any summer gathering.
Working with the dough: Roll out the dough using powdered sugar instead of flour to prevent crumbling. Remove cookies from the baking sheet immediately after baking.
Finishing touch: Pipe a thin white line between the red cookie and green frosting to represent the watermelon rind.