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Double Dip Sugar Cookies

Double Dip Sugar Cookies

Beautiful Independence Day colors! Dip them to match the holiday.



  1. Heat oven to 375 degrees F.
  2. In large bowl, stir cookie mix, butter and egg until dough forms.
  3. Scoop dough by rounded tablespoon into 24 pieces; roll each into a ball. Place 3 inches apart onto ungreased cookie sheets.
  4. Bake 9 to 11 minutes or until edges are light golden brown.
  5. Cool 1 minute; remove from cookie sheets. Cool completely.
  6. Measure 1/3 cup frosting into each of 2 small microwavable bowls. Stir red food color into 1 bowl; stir blue food color into other bowl. Set aside.
  7. Line two cookie sheets with wax paper.
  8. Place remaining 1 cup frosting into another small microwavable bowl; microwave uncovered on High 30 seconds. Dip each cookie halfway into white frosting, allowing excess to drip off. Place on wax paper; let stand 20 minutes to set.
  9. Microwave bowls of red and blue frosting uncovered on High 30 seconds.
  10. Dip white-frosted side of each cookie part way into red or blue frosting, leaving some of the white showing. Allow excess frosting to drip off.
  11. Place on wax paper; let stand 30 minutes to set.
  12. Store in single layer, loosely covered at room temperature.

Prep Time 30 Min | Total Time 1 Hr 20 Min | Servings 24

Nutrition Information: 1 Serving (1 Cookie) Calories 190 (Calories from Fat 80), Total Fat 9g (Saturated Fat 3 1/2g, Trans Fat 2g), Cholesterol 20mg; Sodium 130mg; Total Carbohydrate 28g (Dietary Fiber 0g, Sugars 19g), Protein 1g

Percent Daily Value*: Vitamin A 2.00%; Vitamin C 0.00%; Calcium 0.00%; Iron 0.00%

Exchanges: 1 Starch; 1 Other Carbohydrate; 1 1/2 Fat

Carbohydrate Choices: 2

*Percent Daily Values are based on a 2,000 calorie diet.

ReRecipe and photo credit: Betty Crocker/General Mills.


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