Watermelon Sugar Cookies
This fun and tasty sugar cookie looks like a slice of watermelon.
Roll and Cut Dough
Roll either homemade or store bought sugar cookie dough out to 1/4 inch thickness.
Cut out circles with a cookie cutter or biscuit cutter.
Using a dough scraper or a sharp knife, cut each circle in half.
Using a small biscuit cutter, cut out half the circle out of the straight edge of the cookie to resemble bite marks. This is optional but oh so cute!
Cut out circles with a cookie cutter or biscuit cutter.
Using a dough scraper or a sharp knife, cut each circle in half.
Using a small biscuit cutter, cut out half the circle out of the straight edge of the cookie to resemble bite marks. This is optional but oh so cute!
Adding the "seeds"
Add 5-7 mini chocolate chips, upside down, so the flat side of the chip is up and the point of the chip is in the cookie. These are the black seeds of the watermelon.
Bake and Cool
Bake for 8-10 minutes, checking after 8 minutes Cookies will be slightly puffed but not browned. Do not over bake!
Remove from oven and allow cookies to cool on baking sheets for 5 minutes.
Remove to wire cooling rack and allow to cool completely.
Remove from oven and allow cookies to cool on baking sheets for 5 minutes.
Remove to wire cooling rack and allow to cool completely.
Creating the Rind
Melt white chocolate or candy coating in microwave for 45 seconds, stirring till melted.
To decorate the cookies, roll the round end of the cookie in the melted chocolate to create the rind, allow the excess to drip back into the bowl.
Roll the chocolate “rind” in the green sugar.
To decorate the cookies, roll the round end of the cookie in the melted chocolate to create the rind, allow the excess to drip back into the bowl.
Roll the chocolate “rind” in the green sugar.