These watermelon sugar cookies are as fun to make as they are to eat! The recipe uses a classic sugar cookie base divided into three colors to create the watermelon effect. Take your time with the assembly process, and don't worry if they're not perfect – homemade charm is part of their appeal!

1. Step 1: Whisking dry ingredients ensures even distribution of leavening agents.

   In a medium bowl, whisk together flour, baking powder, and salt. Set aside.

2. Step 2: Proper creaming incorporates air for a tender cookie texture.

   In a large bowl, cream together butter and sugar until light and fluffy, about 3 minutes with an electric mixer.

3. Step 3: Adding eggs one at a time prevents the mixture from curdling.

   Add eggs one at a time, beating well after each addition. Stir in vanilla extract and almond extract (if using).

4. Step 4: Overmixing develops gluten, resulting in tough cookies.

   Gradually add the flour mixture to the wet ingredients, mixing on low speed just until combined. Do not overmix.

5. Step 5: Gel food coloring provides vibrant colors without adding excess liquid to the dough.

   Divide the dough into three equal portions. Leave one portion plain (this will be the white part of the watermelon), add red food coloring to the second portion, and add green food coloring to the third portion. Mix each until the color is evenly distributed.

6. Step 6: Chilling firms up the dough, making it easier to roll and helping cookies maintain their shape during baking.

   Wrap each portion of dough separately in plastic wrap and refrigerate for at least 1 hour or up to overnight.

7. Step 7: Parchment paper prevents sticking and makes cleanup easier.

   Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.

8. Step 8: These semi-circles will form the watermelon rind.

   On a lightly floured surface, roll out the green dough to about 1/4 inch thickness. Using a round cookie cutter (about 3 inches in diameter), cut out circles. Then cut each circle in half to create semi-circles.

9. Step 9: The red dough represents the watermelon flesh.

   Roll out the red dough slightly thinner than the green dough. Cut out circles that are slightly smaller than the green ones, then cut these into semi-circles as well.

10. Step 10: This thin white layer represents the rind's inner edge.

    Roll out the plain dough very thinly. Cut into thin semi-circle strips that will fit between the green and red dough pieces.

11. Step 11: Gentle pressure helps the layers stick together without distorting the shape.

    Assemble the cookies: Place the green semi-circles on the prepared baking sheets. Carefully place a white strip along the straight edge of each green piece, then top with a red semi-circle, pressing gently to adhere the layers together.

12. Step 12: Place chocolate chips in a random pattern for a realistic watermelon appearance.

    Press mini chocolate chips into the red portion of each cookie to represent watermelon seeds.

13. Step 13: Cookies will continue to firm up as they cool, so avoid overbaking.

    Bake for 8-10 minutes, until the edges are just set but not browned. The cookies should be soft in the center.

14. Step 14: This brief rest helps cookies set up enough to move without breaking.

    Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

15. Step 15: Proper storage maintains freshness and prevents cookies from becoming stale.

    Store in an airtight container at room temperature for up to 1 week.

For a fun variation, try using a watermelon-shaped cookie cutter instead of round ones. You can also add a touch of watermelon flavoring to the red portion of the dough for an extra summery taste.