Watermelon Cookies - the Easy Method

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“Saw a picture of these cookies in the cookbook "Silly Snacks, Classroom Treats, Cookie Dough Fun" and thought they would be perfect for a barbecue. I've made them and they are tasty and folks think they are fun. Cook time does not include chill time.”

Ingredients Nutrition

  • 2 (18 ounce) packages refrigerated sugar cookie dough, divided
  • 12 cup all-purpose flour, divided
  • green food coloring
  • red food coloring
  • mini chocolate chip


  1. Remove cookie dough from wrappers and place in separate bowls and let stand at room temperature for 30 minutes.
  2. Add 1/4 C flour and green food coloring to 1 bowl.
  3. Beat at medium speed until well blended and evenly colored.
  4. Wrap in plastic wrap and refrigerate for 2 hours.
  5. Add remaining 1/4 C flour and red food coloring to other bowl and mix at medium speed until well blended and evenly colored.
  6. Roll red dough into 9-inch log, then wrap in plastic wrap and refrigerate for 2 hours.
  7. Remove green dough from plastic wrap, then roll between 2 sheets of wax paper into 9x8-inch rectangle.
  8. Remove red dough from plastic wrap and place in center of green dough rectangle.
  9. Wrap green dough around red log and press seams together, rolling to smooth out log and seams.
  10. Wrap log in plastic wrap and freeze for 30 minutes.
  11. Preheat oven to 350°F.
  12. Remove log from platic wrap and cut into 3/8-inch thick slices.
  13. Cut each slice in half and place on ungreased cookie sheet, 2 inches apart, reshaping as necessary.
  14. Press in mini chocolate chips to make watermelon seeds.
  15. Bake 8-11 minutes or until set.
  16. Cool 1 minute on cookie sheet and then remove to wire racks to cool completely.

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