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Easy Watermelon Sugar Cookies


  • 1 bag of Betty Crocker Sugar Cookies
  • 1/4 cup of oil
  • 1 1/2 tsp water
  • 1 egg
  • Red Dye (gel or drops)
  • Gren Dye (gel or drops)
  • Chocolate sprinkles
  • Wax paper


  1. Mix cookie mix, oil, water and egg. Stir until well blended — it should have a crumbly consistency (if too dry, add a bit more water, if too wet, add a little bit of flour).
  2. Form dough into a log (around 6″ long). Cut off 1/3 and set it aside.
  3. Place 2/3 of the dough back into the bowl.
  4. Add in red dye and mix until blended.
  5. Take a sheet of wax paper and shape the dough into a 12″ roll — with one side flattened.
  6. Cover (making sure flat side is down).
  7. Next, take the remaining 1/3 of the dough and tint this green. Place this between two layer of wax paper. Roll this out into a 12×4″ rectangle (or oval).
  8. Refrigerate the dough for around 30 – 45 minutes.
  9. Preheat your over to 375.
  10. Now is the time to assemble your cookies.
    Remove both items from the refrigerator. Remove the top layer of the wax paper from the green dough.
  11. Next, remove the red dough from the wax paper and place it onto the green dough, flat side up.
  12. Mold the green dough up to the edge of the red dough. Remove the bottom sheet of wax paper and trim (and repair) as needed).
  13. Set the dough back up (flat side onto your counter).
  14. Use unwaxed dental floss and slice the dough into cookies around 1/4″ thick.
  15. Place them onto an ungreased cookie sheet (around 2″ apart).
  16. Once all cut, place the chocolate sprinkles onto the cookie – as these are your “seeds.”
  17. Bake at 375 for around 7 minutes.
  18. Move to a rack to cool completely before sharing with your kids!