Perfectionism is overrated. I mean look at these cookies.
What kind of watermelon slice is that? Is it a circle?
Is it a slice? Does it have a rind or no rind? All I know is that it is one dang delicious cookie.
My kids could vouch for that. No that is not a magic disappearing cookie trick.
That is my 18 month old swiping cookies while I’m taking photos.
As soon as these cookies hit the plate, half the plate was gone.
Between 4 kids and nearly four cookies each, they performed quite the vanishing act.
Okay, so maybe it is a magic disappearing cookie trick. (I had to hold her hand still for this shot, because the cookies just kept going, haha.)
Either way, you don’t want to miss out on this summer cookie treat. Er, weeknight cookie treat.
These remind me of mini versions of the giant watermelon slice cookies from the local panaderias (aka Mexican bakeries). These satisfied that craving, but I may have to eat five to compensate.
Rolling the dough is a bit tricky. I’m sure you can chill it first if you want perfect cookies, but I preferred rolling it first right after mixing and then freezing the imperfect shape. I think it gives the cookies their character.
Freezing the cookie dough gives them their imperfect shape of a flat bottomed watermelon slice. Don’t skip this step. It also keeps the dough from spreading while baking. That’s the major tweak I did with this recipe derived straight from Taste of Home.
Mini chocolate chips are the watermelon seeds here, however you can also use chopped raisins.
I hope you enjoy these cookies. Let me know what you think!
And please check out the other recipes from our Fill the Cookie Jar monthly cookie club led by Cynthia from Feeding Big. She rocks!
Perfectly Imperfect Watermelon Slice Cookies
Prep Time: 4 hours, 20 minutes
Cook Time: 33 minutes
Number of servings: 45
Per Serving 70 calories
Fat 4 g
Carbs 9 g
Protein 1 g
Freezing the cookie dough gives these cookies their uniquely imperfect shape, making them resemble a flat bottomed watermelon slice.
- 3/4 cup unsalted butter
- 3/4 cup sugar
- 1 egg
- 1/2 tsp almond extract
- 2 cups flour, plus more for dusting
- 1/4 tsp baking powder
- 1/8 tsp salt
- rose and green gel food color
- 1/3 cup mini semi-sweet chocolate chips
- In a stand mixer, cream together the butter and sugar until fluffy. Add the egg and almond extract and mix until pale yellow.
- Sift together the flour, baking powder and salt in a separate bowl. Slowly add the dry mixture to the egg and butter mixture. Mix until combined into a dough. Set aside 1 cup of dough. Add desired amount of pink food color (pinch) to the remaining cookie dough and mix until combined, scraping sides as needed.
- Wash and dry the bowl. Add desired amount of green food color (pinch) to 1/3 of the remaining dough, mixing until combined and scraping bowl as needed.
- On a floured surface roll the pink dough into a log about 3" wide and 18" long. Set aside. Roll the green dough onto a floured surface the length of the pink dough and flatten to 4" wide. Do the same for the remaining white dough. Carefully wrap the white dough around the pink dough (it won't cover completely around) and the green dough over the white dough. Cut log in half and wrap each log in plastic wrap, green side up.
- Freeze at least four hours.
- When ready to bake, preheat oven to 350F. Thaw cookie dough slightly. Slice into 1/4" slices, making about 45 slices. Arrange on cookie sheets, 15 cookies per sheet. Top each cookie with 5-6 chocolate chips to resemble seeds. Bake for 11 minutes. Let cool on baking sheets one minute before transferring to rack to cool.