These delightful Watermelon Cookies are a playful Malaysian twist on classic butter cookies. With their vibrant colors and cute watermelon design, they’re perfect for festive occasions or kids’ parties.
The black sesame “seeds” add a nutty crunch that contrasts beautifully with the buttery dough. Simple to make with no fancy equipment needed!
Table of Content
Watermelon Cookies Recipe
Ingredients
- 250g butter (room temperature)
- 150g caster sugar
- 1 egg yolk
- 1 tbsp condensed milk
- 290-320g wheat flour
- 1 tsp baking powder
- Pinch of salt
- Red and green food coloring
- 2-3 tbsp black sesame seeds
- Paper cups (for baking)
Note: Adjust flour amount as needed – dough shouldn’t be too sticky or dry.
Equipment
- Mixing bowls
- Electric mixer
- Baking tray
- Rolling pin
- Knife or dough cutter
Step-by-Step Instructions
1. Cream Butter & Sugar
Beat butter and sugar until light and fluffy (about 3-4 minutes). This creates air pockets for a tender texture.
2. Add Wet Ingredients
Mix in egg yolk and condensed milk until fully incorporated. The condensed milk adds richness.
3. Incorporate Dry Ingredients
Sift in flour, baking powder and salt. Mix gently until a soft dough forms. Add flour gradually.
4. Color the Dough
Divide dough: 2/3 for watermelon flesh (add red coloring and sesame seeds), 1/3 for rind (add green coloring).
5. Shape Watermelons
Form red dough into small balls. Roll green dough flat and wrap around balls. Chill 15 minutes before slicing.
6. Bake to Perfection
Arrange in paper cups on baking tray. Bake at 160°C for 20-25 minutes until set. Cool completely.
Pro Tips
Dough Consistency
If dough is too soft after coloring, chill for 15 minutes before shaping. Prevents spreading during baking.
Natural Coloring
Use beetroot powder for red and pandan paste for green for a healthier version.
Sesame Seeds
Toast sesame seeds lightly before adding to dough for enhanced nutty flavor.
Frequently Asked Questions
Can I make these without food coloring?
Absolutely! Leave them plain or use natural alternatives like beet juice and pandan juice.
How long do they stay fresh?
Stored in airtight containers, they keep well for 2 weeks. Flavor improves after 1-2 days!
Can I freeze the dough?
Yes! Shape the cookies completely, then freeze before baking. Bake straight from frozen.
Tried This Recipe?
We’d love to see your watermelon cookie creations!