Best Double Sugar Cookies Recipes

DOUBLE-SIDED SUGAR COOKIES RECIPE BY TASTY

Steps:

• Add the butter, powdered sugar, and vanilla to a large bowl. Beat with an electric hand mixer on low speed until smooth and creamy.
• Add the eggs 1 at a time and beat on medium speed to incorporate, scraping down the sides of the bowl with a spatula halfway through.
• Add the salt and incorporate the flour in 3 additions, scraping down the sides of the bowl as needed, until a dough forms.
• Turn the dough out onto a clean, floured surface and form into a ball. Cut the ball of dough in half. Cut one of the halves in half, and the other half into thirds, so you have 5 pieces total. Take one of the larger pieces and cover the rest with plastic wrap so they don't dry out.
• Wearing gloves, add the yellow food coloring and knead into the dough until fully incorporated. Cover and set aside each piece of dough after working the color in. Dye the other large piece with red food coloring. Set aside one of the smaller pieces to remain plain. Remove a 1-tablespoon chunk from 1 of the 2 remaining pieces and dye with black food coloring. Dye the rest of that piece blue. Dye the remaining piece of dough green.
• Roll out 1 tablespoon of the the plain dough into a 6-inch-long (15-cm) rope. Roll the rest into a 6-inch-long (15-cm) log and cut crosswise into thirds. Shape the logs into 6-inch-long (15-cm) triangle wedges.
• Roll a third of the red dough into a 6-inch-long (15-cm) triangle wedge.
• Roll the blue piece into a 6-inch-long (15-cm) triangle wedge. Roll half of the green dough into a 6-inch-long (15-cm) triangle wedge.
• Form a beach ball shape by placing the plain rope in the middle and alternating the plain dough triangle wedges with the colored triangle wedges. Roll together to fuse, then wrap tightly in plastic wrap and chill in the refrigerator for 30 minutes while you assemble the other shape.
• Roll the remaining red dough into a 6-inch-long (15-cm) log, then shape into a triangle wedge.
• Roll the remaining green dough into a 6-inch-long (15-cm) log, then flatten.
• Place the red triangle on top and trim the edges with a bench scraper or knife.
• Cut the yellow dough in half. Set aside one half, then cut the other half in half again and roll into 2 6-inch-long (15-cm) logs and flatten slightly. Place the yellow pieces over each exposed side of the red dough, then pinch the yellow and green dough together to completely cover the red. Roll together to fuse, then wrap tightly in plastic wrap and chill in the refrigerator for 30 minutes.
• Use a ruler and a knife to score ¼-inch (6 mm) marks across both chilled logs. Cut into slices with a sharp knife, cleaning the knife after each slice, if necessary.
• Roll out the rest of the yellow dough to make a 6-inch (15-cm) by 12-inch (30-cm) rectangle.
• Build a single dough log by stacking alternating strawberry slices and beach ball slices over the center of the yellow dough. Wrap the yellow dough around the log, roll together to fuse, then wrap tightly in plastic wrap and chill in the refrigerator for 30 minutes.
• Preheat the oven to 300˚F (150˚C). Line a baking sheet with parchment paper.
• Use a ruler and a knife to score ¼-inch (6 mm) marks across the chilled dough. Cut into slices with a sharp knife, cleaning the knife after each slice, if necessary. Each slice should have a beach ball side and a strawberry side.
• Set the cookies on the prepared baking sheet, strawberry-side up. Break off tiny pieces of the black dough, roll into seeds, and press onto the strawberries.
• Bake the cookies for 10-12 minutes, or just until they begin to start turning golden brown. Cool on a wire rack for 5-10 minutes before serving.
• Enjoy!

LOW SUGAR DOUBLE CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 375°.
• In medium bowl, beat butters and brown sugar together until well blended. Add egg and vanilla continuing to beat well.
• Stir together flour, cocoa, baking soda and salt. Add dry ingredients alternately with milk to butter mixture.
• Stir in small chocolate chips (or chopped chocolate).
• Drop by teaspoonfuls onto ungreased cookie sheet. Flatten tops of cookies using the bottom of a glass or the palm of your hand. (Note these cookies do not spread.) Bake 7 to 9 minutes or just until set.
• Remove from cookie sheet to wire rack. Cool completely.

DOUBLE SUGAR COOKIES

Steps:

• In large bowl, beat granulated sugar, powdered sugar and butter with electric mixer on medium speed until light and fluffy. Beat in oil, vanilla and eggs until well blended.
• On low speed, beat in flour, baking soda, cream of tartar and salt until a dough forms. Cover with plastic wrap; refrigerate at least 2 hours or overnight for easier handling.
• Heat oven to 375°F. Shape dough into 1-inch balls; place 2 inches apart on ungreased cookie sheets. Flatten each with bottom of glass dipped in colored sugar.
• Bake 5 to 8 minutes or until set but not brown. Immediately remove from cookie sheets.

DOUBLE CHOCOLATE CHUNK SWIRL SUGAR COOKIES

Steps:

• In medium bowl, stir together double chocolate chunk cookie mix, oil, water and 1 of the eggs until well combined. Set aside.
• In another medium bowl, stir together sugar cookie mix, softened butter and remaining egg until well combined.
• Between 2 sheets of cooking parchment paper and using rolling pin, roll sugar cookie dough into 18x12-inch rectangle. Remove top sheet of paper. Spoon chocolate cookie dough evenly over sugar cookie dough. Return paper to top of chocolate cookie dough. With rolling pin, gently roll chocolate cookie dough into even layer over sugar cookie dough.
• Remove top sheet of paper. Starting with one 18-inch side, roll up dough into a log. Wrap log in bottom sheet of paper. Refrigerate until firm, about 2 to 3 hours.
• Heat oven to 350°F. Spray cookie sheets with cooking spray. On cutting board, cut chilled cookie dough into 1/2-inch slices; place 3 inches apart on cookie sheets.
• Bake 14 to 16 minutes or until edges are light golden brown. Cool cookies on cookie sheet 2 to 3 minutes. Remove from cookie sheets to cooling racks. Cool completely before serving. Store cookies in airtight container.

DOUBLE DIP SUGAR COOKIES

Steps:

• Heat oven to 375°F. In large bowl, stir cookie mix, butter and egg until dough forms. Scoop dough by rounded tablespoon into 24 pieces; roll each into a ball. Place 3 inches apart onto ungreased cookie sheets.
• Bake 9 to 11 minutes or until edges are light golden brown. Cool 1 minute; remove from cookie sheets. Cool completely.
• 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.
• Line two cookie sheets with wax paper. 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.
• Microwave bowls of red and blue frosting uncovered on High 30 seconds. 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. Place on wax paper; let stand 30 minutes to set. Store in single layer, loosely covered at room temperature.

DOUBLE CHOCOLATE CHUNK SWIRL SUGAR COOKIES

Steps:

• In medium bowl, stir together double chocolate chunk cookie mix, oil, water and 1 of the eggs until well combined. Set aside.
• In another medium bowl, stir together sugar cookie mix, softened butter and remaining egg until well combined.
• Between 2 sheets of cooking parchment paper and using rolling pin, roll sugar cookie dough into 18x12-inch rectangle. Remove top sheet of paper. Spoon chocolate cookie dough evenly over sugar cookie dough. Return paper to top of chocolate cookie dough. With rolling pin, gently roll chocolate cookie dough into even layer over sugar cookie dough.
• Remove top sheet of paper. Starting with one 18-inch side, roll up dough into a log. Wrap log in bottom sheet of paper. Refrigerate until firm, about 2 to 3 hours.
• Heat oven to 350°F. Spray cookie sheets with cooking spray. On cutting board, cut chilled cookie dough into 1/2-inch slices; place 3 inches apart on cookie sheets.
• Bake 14 to 16 minutes or until edges are light golden brown. Cool cookies on cookie sheet 2 to 3 minutes. Remove from cookie sheets to cooling racks. Cool completely before serving. Store cookies in airtight container.

DOUBLE-HEART SUGAR COOKIES

Steps:

• Heat oven to 375°F. In large bowl, stir together Cookie ingredients until dough forms.
• Divide dough in half. On lightly floured surface, roll each half until 1/8 inch thick. With 3-inch and 1 1/2-inch heart-shaped cookie cutters, cut 12 cookies of each size. Place 2 inches apart on ungreased cookie sheets.
• Bake 8 to 10 minutes. Cool on cookie sheets 2 minutes; remove from cookie sheets to cooling racks. Cool completely, about 15 minutes.
• In medium bowl, beat powdered sugar, water, corn syrup and almond extract until smooth. Divide Glaze into 2 bowls; tint each with food color as desired. Dip cooled cookies into glaze, letting excess drip off; dip into decors. Place smaller heart on top of larger heart. Let stand at room temperature until set, about 1 hour.

DOUBLE DIP SUGAR COOKIES

Steps:

• Heat oven to 375°F. In large bowl, stir cookie mix, butter and egg until dough forms. Scoop dough by rounded tablespoon into 24 pieces; roll each into a ball. Place 3 inches apart onto ungreased cookie sheets.
• Bake 9 to 11 minutes or until edges are light golden brown. Cool 1 minute; remove from cookie sheets. Cool completely.
• 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.
• Line two cookie sheets with wax paper. 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.
• Microwave bowls of red and blue frosting uncovered on High 30 seconds. 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. Place on wax paper; let stand 30 minutes to set. Store in single layer, loosely covered at room temperature.