Watermelon Cookies Recipe - Easy & Adorable Malaysian Butter Cookies

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Watermelon Cookies: Adorable Malaysian Butter Treats

These delightful Watermelon Cookies (Biskut Tembikai) are a playful Malaysian twist on classic butter cookies. With their vibrant colors and cute watermelon design, they're perfect for festive occasions, kids' parties, or simply brightening up your teatime spread. The black sesame "seeds" add a nutty crunch that contrasts beautifully with the buttery dough.

What makes these cookies special is how simple they are to make - no fancy equipment needed! The dough comes together quickly and the shaping process is fun for the whole family. They keep well in airtight containers too, making them ideal for gifting or preparing ahead for gatherings.

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Watermelon Cookies Recipe

Ingredients

• 250g butter (room temperature)
• 150g caster sugar
• 1 Grade C 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: For best results, use high-quality butter like Golden Churn. 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

Tip: Read reviews of the best mixers and ovens if you need reliable baking equipment.

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Step-by-Step Instructions

1. Cream Butter & Sugar

Using an electric mixer, beat butter and sugar until light and fluffy (about 3-4 minutes). This creates air pockets for a tender cookie texture.

2. Add Wet Ingredients

Mix in egg yolk and condensed milk until fully incorporated. The condensed milk adds richness and helps with browning.

3. Incorporate Dry Ingredients

Sift in flour, baking powder and salt. Mix gently until a soft dough forms. Add flour gradually - you may not need all 320g.

4. Color the Dough

Divide dough: 2/3 for watermelon flesh (add red coloring and sesame seeds), 1/3 for rind (add green coloring). Knead colors evenly.

5. Shape Watermelons

Form red dough into small balls. Roll green dough flat (3mm thick) and wrap around balls. Chill 15 minutes before slicing into wedges.

6. Bake to Perfection

Arrange in paper cups on baking tray. Bake at 160°C for 20-25 minutes until set but not browned. Cool completely before serving.

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Pro Tips for Perfect Watermelon Cookies

Dough Consistency

If dough is too soft after coloring, chill for 15 minutes before shaping. This prevents spreading during baking for sharper edges.

Natural Coloring

For healthier version, use beetroot powder for red and pandan paste for green. The color will be more subtle but equally charming.

Sesame Seeds

Toast sesame seeds lightly before adding to dough for enhanced nutty flavor. They'll look more like real watermelon seeds too!

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Frequently Asked Questions

Can I make these without food coloring?

Absolutely! Leave them plain or use natural alternatives like beet juice (red) and pandan juice (green). The flavor will still be delicious.

How long do they stay fresh?

Stored in airtight containers at room temperature, they keep well for 2 weeks. The flavor actually improves after 1-2 days!

Can I freeze the dough?

Yes! Shape the cookies completely, then freeze before baking. When needed, bake straight from frozen, adding 2-3 extra minutes.

🍴 Tried This Recipe?

Share your watermelon cookie creations with us!

For more baking ideas, check out our oven and mixer reviews to find equipment that makes baking easier.