Ingredients
Cookie Dough
- 1 cup unsalted butter (softened)
- 1 ½ cups granulated sugar
- 1 large egg (room temperature preferred)
- 1 teaspoon vanilla extract
- 2 ½ cups all-purpose flour
- ¾ teaspoon baking powder
- ¾ teaspoon salt
Coloring and Decoration
- Red or pink food coloring (Americolor “red red” gel recommended)
- Green food coloring (Americolor “leaf green” gel recommended)
- 4 tablespoons mini chocolate chips (divided)
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) to prepare for baking the cookies later.
- Mix Butter and Sugar: In a large bowl, combine the softened butter and granulated sugar. Use an electric mixer to beat them together until the mixture is creamy and well-combined.
- Add Egg and Vanilla: Stir in the egg and vanilla extract into the butter-sugar mixture until incorporated.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt to evenly distribute the leavening agent and salt.
- Form Dough: Gradually add the dry ingredients into the wet ingredients in 3 to 4 portions, mixing well each time until the dough comes together. The dough will be somewhat dry but will clump with continued mixing.
- Divide Dough: Split the dough into two halves, each in separate bowls; then divide one half again into two portions (one slightly larger than the other), resulting in three portions total.
- Color Pink Dough: Add red or pink food coloring to the largest portion of dough, stirring to achieve a vibrant pink shade. Stir in 2 tablespoons of mini chocolate chips. Set aside this pink dough.
- Color Green Dough: Add green food coloring to the second largest portion of dough and mix until vibrant green.
- Leave One Portion Plain: Keep the smallest portion uncolored for the white layer.
- Shape Pink Log: Roll the pink dough into a 12-inch long log, making it wider than it is tall. Round one wide end and flatten the other end. If sticky, chill for 15-20 minutes before continuing. Place the log flat side down.
- Roll and Cover with White Dough: On a floured surface or between wax paper, roll the white dough into a rectangle large enough to cover the rounded edge of the pink log. Carefully drape it over the pink dough, trimming excess dough.
- Roll and Cover with Green Dough: Repeat the same rolling process with the green dough, covering both the pink and white layers completely. Trim any excess dough for a clean finish.
- Chill Dough Log: Cover dough surface with wax paper and refrigerate for at least 30 minutes to firm up for easier slicing.
- Slice Cookies: Remove dough from fridge and slice it into pieces ⅛-¼ inch thick. Place slices on a parchment-lined baking sheet spaced 2 inches apart. Use a knife to carve a slight crescent shape into the pink area to mimic watermelon wedges.
- Add ‘Seeds’: Press the remaining mini chocolate chips point-down into the pink parts of each cookie slice to resemble watermelon seeds.
- Bake: Bake the cookies in the preheated 375°F (190°C) oven for 9 minutes. Allow cookies to cool completely on the baking sheet before serving or storing.
Notes
- Make sure to measure flour properly by spooning it into the measuring cup and leveling it off to avoid dry, crumbly dough.
- If the dough becomes too sticky when shaping, chill it in the refrigerator for 15-20 minutes.
- Using gel food coloring (like Americolor) yields more vibrant colors without altering dough consistency.
- Allow cookies to cool fully on the baking sheet to firm up before moving them, preventing breakage.
- Chocolate chips pressed point-down create the impression of watermelon seeds effectively.
- Prep Time: 45 minutes
- Cook Time: 9 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
