Making cookies always seems to bring about a sense of satisfaction and comfort to me. Using a simple sugar cookie base, I made some summery watermelon cookies. They are soft, sweet and great as a snack.



1 1/2 cups caster sugar
1 cup dairy free margarine, softened
1/4 cup soya milk
1 teaspoon vanilla extract
1 teaspoon almond extract
2 1/2 cups plain flour
1 teaspoon bicarbonate of soda
bright pink and green heat stable food colouring
plain heat stable chocolate chips


In a large bowl, beat the sugar, margarine, milk and vanilla and almond extract until smooth and creamy.

Stir in the flour and bicarbonate of soda. Colour 1/3 of the dough green, and the rest pink. Wrap in cling film and refrigerate for at least 2 hours.

Preheat your oven to 190c/375F. Line a baking tray with parchment paper.

Flour the work surface and roll out the pink dough. Cut out circles with a medium size round cookie cutter and transfer to the sheet. Next roll out the green dough. Cut circles using a cutter 2 sizes larger than the pink circle, use the medium cutter to remove a circle in the middle of each green round.

Next, put the green circle around the pink one. Add chocolate chips evenly around the edge of the pink circle for the seeds.

Bake for around 7-8 minutes or until the cookies are just about to brown. Keep an eye on them because, if over baked the colour will fade.

Let cool slightly on the tray and then transfer to a metal cooling rack. Or get excited like me and eat them straight away. I won’t accept responsibility if like me, you inevitably burn your mouth.

Keep summer alive for just a little bit longer with this easy recipe for some watermelon cookies.

Vegan dairy free egg free sugar watermelon cookie recipe

Carnies Testimony:

these are great for a quick sweet treat. Honestly, they taste just like regular cookies, but the design makes then look much more elaborate and fun. definitely something you can put out for the kids (or adults) at a summer get together.