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November 19, 2014
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November 24, 2014

Watermelon Cookies

Chanced upon this super kawaii (“adorable” or “cute” in Japanese) watermelon cookies recipe while I was doing some research online. My immediate thought was: “Looks so complicated, too difficult to make..don’t think they’ll taste good”. But curiosity got the better of me so I checked out the ingredients needed. Butter, sugar, flour, food gel coloring…immediately, the box of food gel that I bought 6 months ago came to my mind. You see, I bought them with the intention of making colored macarons but sadly, I still have not gotten myself into the macaron-making mode. Since I’ve all the ingredients needed, I’ve decided to have a little melony fun in the kitchen! 
 

Ingredients:
1/2 cup (113 g) unsalted butter – room temperature
1/3 cup (65 g) granulated sugar
1 1/4 cup (160 g) plain flour – sifted
1 egg yolk (reserve egg white for brushing)
1 tsp vanilla extract
A generous pinch of salt
Red and green food gel color
Chocolate chips or chocolate rice – for décor

Colored sugar:
1 medium-sized zip loc bag
1/3 cup granulated sugar
Green food gel color

Makes 18 – 20 cookies

Recipe Source: Eugenie Kitchen & Taste of Home

ingredients for watermelon cookies

The line up. Please ignore the almond essence as I did not use it.

Add the softened butter in a large bowl together with the sugar. Whisk until combined.

I'm using a hand whisk.

I’m using a hand whisk.

Add in egg yolk, vanilla extract and salt. Mix well.

how to make watermelon cookies

 

Add in the sifted flour and use a spatula to fold in the flour. It should come together to form a buttery dough.

how to make watermelon cookies

 

Split half of the dough and put it on a clean counter top.

watermelon cookie dough

 

Use a skewer or toothpick and take some of the red food gel. Put it on the dough and use your palm to knead. It should form a red pinkish color.

watermelon cookie red dough

 

watermelon cookie dough

Reminds me of play doh! 😀

Roll it approximately about 5 inches length and 2 inches diameter. Wrap with cling wrap and refrigerate.

watermelon cookie dough

 

With the remaining dough, split it into half and wrap the dough with cling wrap and refrigerate.

watermelon cookie dough

 

watermelon cookie dough

Cover with cling wrap and flatten the dough.

 

watermelon dough

 

Take the last part of the dough and put on the green food gel. Repeat the same step as the red dough and refrigerate.

watermelon cookies dough

 

watermelon cookie dough

 

watermelon cookie dough

 

Take out the red and yellow dough. Put the red dough on the yellow and trim away excess edges.

watermelon cookie dough

 

Roll out the yellow dough further to about 1mm thick.

watermelon cookie dough

Roll the dough to about 1mm thickness.

Using the cling wrap underneath the yellow dough, roll it up so the yellow dough wrap around the red.

how to make watermelon cookies

Repeat the same step with the green.

watermelon cookie dough

 

Chill for about 2 hours before taking them out.

Prepare the colored sugar. Use a skewer or stick and take some green food gel color and put into the zip loc bag.

green colored sugar

 

Use your fingers to massage the color and spread on the bag.

how to make green colored sugar

 

Add in the sugar and squish them around. Ta-da!

how to make green colored sugar

 

Put the sugar on a deep dish pan. Brush egg white all over the watermelon dough and roll on it.

green colored sugar

I really love this color!

how to make watermelon cookies

 

Cut into ½ inch thick slices and garnish with chocolate chips or rice.

how to make watermelon cookies

Use a flat bladed knife so your cookies will have a smooth surface.

 

pre baked watermelon cookies

Hmm… I think they could’ve been rounder.

Bake in a preheated oven at 180°C or 350°F for about 10 mins. Take the cookies out from the oven and cut them into half. Place them on a wire rack to cool.

watermelon cookies

Cut them while they are still soft.

watermelon cookies

 

watermelon cookies

 

 

 

Full Instructions:

Add the softened butter in a large bowl together with the sugar. Whisk until combined. Add in egg yolk, vanilla or almond extract and salt. Mix well. Add in the sifted flour and use a spatula to fold in the flour. It should come together to form a buttery dough. Split half of the dough and put it on a clean counter top. Use a skewer or toothpick and take some of the red food gel. Put it on the dough and use your palm to knead. It should form a red pinkish color. Roll it approximately about 5 inches length and 2 inches diameter. Wrap with cling wrap and refrigerate. With the remaining dough, split it into half and wrap the dough with cling wrap and refrigerate. Take the last part of the dough and put on the green food gel. Repeat the same step as the red dough and refrigerate. Take out the red and yellow dough. Put the red dough on the yellow and trim away excess edges. Roll out the yellow dough further to about 1mm thick. Using the cling wrap underneath the yellow dough, roll it up so the yellow dough wrap around the red. Repeat the same step with the green. Chill for about 2 hours before taking them out. Prepare the colored sugar. Use a skewer or stick and take some green food gel color and put into the zip loc bag. Use your fingers to massage the color and spread on the bag. Add in the sugar and squish them around. Ta-da!
Put the sugar on a deep dish pan. Brush egg white all over the watermelon dough and roll on it. Cut into ½ inch thick slices and garnish with chocolate chips or rice. Bake in a preheated oven at 180°C or 350°F for about 10 mins. Take the cookies out from the oven and cut them into half. Place them on a wire rack to cool.

 

 

Rachelle

Rachelle

Editor-in-Chief at Bear Naked Food
Bear is my moniker. Naked is how I like my feet to look. Food is something I live to eat (alot). A food recipe blog that makes sense.
Rachelle

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Rachelle
Rachelle
Bear is my moniker. Naked is how I like my feet to look. Food is something I live to eat (alot). A food recipe blog that makes sense.

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