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Happy Watermelon Day!

According to, the first recorded watermelon harvest was in Egypt about 5000 years ago.  I doubt if they needed a special day to celebrate this delicious summer treat, but apparently we do!  National Watermelon Day is held on August 3rd every year. 

I love a good water melon.  Is there anything better than an ice cold watermelon on a hot summer day?  I don't think so, but cookies come close! 

These cute watermelon cookies begin with a cookie mix.  I found the recipe about 16 years ago in Favorite Brand Name Bake Sale Cookbook, a gift from my aunt.  I post my version here, but you can actually begin with your favorite sugar cookie recipe and follow the directions. 

Watermelon Slice Cookies

I package sugar cookie mix
1 egg
Scant 1/4 cup vegetable or canola oil
1 1/2 tablespoons water
Red food coloring
Green food coloring
Mini chocolate chips or chocolate sprinkles (jimmies)

Combine mix, egg, oil and water.  Stir until blended.  OR 

Use favorite sugar cookie recipe.  

Set aside 1/3 cup dough.  Mix in green food coloring until the desired color is reached.  The original recipe recommends 5 drops of food coloring.  I use a gel, so this did not work for me. I just added until I liked the color.  Place the dough between two layers of parchment paper.  Roll dough into a 12 inch by 4 inch rectangle. Refrigerate at least 15 minutes.  

With the remaining dough, mix in red food coloring until the desired color is reached.  (The original recipe calls for 12 drops of food coloring.)  On parchment paper, shape dough into a 12 inch long roll with one flat side.   Cover with parchment paper and freeze until firm.  

Preheat oven to 350 degrees. 

To make watermelon slices, remove the green dough from the refridgerator and cut to make an even 12 by 4 inch rectangle.  Remove red dough from the freezer and place flat side up in the middle of the green dough rectangle.  Mold the green dough up to the edge of flattened side of the red dough. Reshape tube.   Return to freezer for 15 minutes or until firm.  

Remove from freeze and place tube flat side down on parchment paper.  Cut 1/4 inch thick slices with a sharp knife.  Reshape slices if necessary and place on parchment paper lined cookie sheet 2 inches apart.  Sprinkle with chocolate sprinkles or mini chocolate chips. 

Bake at 350 degrees for 5-7 minutes or until set.  Let cookies rest for one minute on cookie sheet then move to cooling rack until cool.   

Print Recipe Here

With mini chocolate chips

With Chocolate Sprinkles

I hope that you get to enjoy a nice fresh slice of watermelon and maybe even a watermelon cookie today!  

Thanks for stopping by! 



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