Watermelon Sugar Cookies

2 large baking sheets with parchment paper or silicone baking mats. Remove one of the dough pieces from the refrigerator and using a 3inch circle cookie cutter cut into circles. Reroll the remaining dough and continue cutting until all is used. Repeat with 2nd dough piece. Cut each circle in half to form slices.
Arrange cookies on a baking sheet 2 inches apart. Bake for 1011 minutes until lightly browned around the edges. Make sure you rotate the baking sheet halfway through bake time. Allow cookies to cool on the baking sheet for 5 minutes then transfer to a wire rack to cool completely before decorating.
Make either icing Prepare the royal icing or easy glaze icing. Spoon 12 of the icing into a separate bowl. Tint it pink using a couple drops of gel food coloring. Tint half of the remaining icing green using a couple drops of gel food coloring. Leave remaining icing white. Add green icing to a piping bag fitted with round icing tip 5. Line green icing around the round bottom of each cookie. Place baking sheet in the refrigerator to set the icing for 15 minutes. Add white icing to a piping bag fitted with the same round icing tip. Line white icing right above green icing. Place baking sheet in the refrigerator to set the icing for 15 minutes. Add pink icing to a piping bag fitted with the same round icing tip. Pipe pink icing onto the rest of the watermelon slice. Top with mini chocolate chips as seeds.
Icing completely dries in about 2 hours at room temperature. Decorated or plain cookies stay fresh covered at room temperature or in the refrigerator for up to 1 week.