Watermelon Cookies were a summer staple growing up. My mom first saw them at the savories and confectionery shop where she used to regularly buy keto cookies for sale. That was in Southern Living when we were in elementary school and each year my mom, sisters and I gathered in the kitchen to make watermelon-shaped cookies. The best part about this recipe is you can make it all from scratch or just go to the store and grab pre-made dough and icing and you’re time is cut in half (I usually end up taking the latter route).
This 4th of July I made them and a few people on Twitter and Instagram asked for the recipe. I have posted it on here a few years ago, but it’s certainly worth resurrecting again for any new readers. They’re easy, yummy and a crowd-pleaser that has people asking, “Do they really taste like watermelon?” :)
Sugar cookie dough
Red & green food coloring
Preheat oven to 350-degrees. Mix sugar cookie dough together, or buy pre-made dough. Dye it red. Sprinkle flour down to avoid sticking and roll out the dough. Cut circles out and then split the circle into halves. Place on a cookie sheet and put three or four chocolate chips in the dough (for seeds!). Bake at 350-degrees for about 10 minutes. Take out to cool. Dye icing green and dip the rounded part of the cookie in the icing then place on plate to harden.