Once the dough has chilled remove one disk of the dough from the fridge, unwrap from the plastic wrap, and place between two sheets of wax paper. This makes it extremely easy (and pretty much mess free) to roll the dough out without adding any extra flour like you might normally do when rolling out dough.
Use a cookie cutter or other round object to cut circles of whatever size watermelons you plan on making. I think my cookie cutter was about 2".
Place the cookies on a baking tray and press five mini chocolate chips upside down in a random pattern to make the watermelon seeds.
Bake in a 350°F oven for about 7-8 minutes, just until the cookies are set but not yet browning. Cool completely on a wire rack before adding the "rind" decoration. Keep rolling out the remaining dough and repeating the same process until you use up all of the dough. By the way, this recipe made a lot of cookies. I ended up with about 5 dozen, so feel free to cut the recipe in half or freeze one of the disks for later use. Also, you can make any variety of decorated sugar cookie you want with this dough. You can leave out the red food coloring at the beginning and have plain sugar cookies or if you want to make a variety of colors, make up the dough, separate into bowls, and color before chilling in the fridge.
Once the cookies are fully cooled melt some white chocolate or white candy melts in the microwave in 30 second bursts, stirring in between, until the candy is completely melted and smooth. If the candy melts are really thick when melted (this happens sometimes depending on the color candy melt you are using) you can add a tiny spoon of shortening to thin the mixture.
I stacked these perfectly sweet and soft cookies up on a platter and took them to a barbecue where every last one of them was eaten within a couple of hours.
Watermelon Sugar Cookies
Inspired by Megan's Cookin'
Makes about 5 dozen
1 cup (2 sticks) cold unsalted butter, sliced into 1/2" pieces
1 1/2 cups white sugar
2 tsp vanilla extract
3 3/4 cup all purpose flour
1 tsp baking powder
1/2 tsp salt (omit if using salted butter)
Red food coloring
1 cup mini chocolate chips
1 cup white chocolate or candy melts
Green sugar sparkles/sprinkles
Combine butter, sugar, eggs, vanilla, and food coloring in a stand mixer and beat on medium low speed with the paddle attachment until combined. Add baking powder, salt, and half of the flour mixing until incorporated. Scrape down the sides and beat in remaining flour until fully incorporated. Divide dough into two portions, form into disks, wrap in plastic wrap, and store in the refrigerator at least two hours but up to overnight. Remove dough from the refrigerator one disk at a time and roll out between two sheets of wax paper to 1/4" thick. Cut out circles, remove excess dough, cut circles in half and then cut the "bite" out of each circle half. Place cookies on a baking tray and press five mini chocolate upside down into the dough. Bake in a preheated 350°F oven for 7-8 minutes. Let cool on a wire rack completely. Repeat process with all remaining dough. To decorate, melt white chocolate and dip the edge of each cookie in the chocolate. Press into green sprinkles to form the "rind" of the watermelon. Place on a sheet of wax paper to harden. The cookies can be stored in an airtight container for several days at room temperature.