Striped Ginger Cookies
Recipe from
Better Homes and Gardens
Refrigerated sugar cookie dough and gingerbread dough are intertwined in this recipe to make these kid-favorite treats with less than five ingredients.
Servings:
about 96 cookies
Prep Time:
30 mins
Total Time:
36 mins
Ingredients
-
1/2 of a 16-1/2-ounce packagerefrigerated sugar cookie doughsee savings
-
2 tablespoonsall-purpose floursee savings
-
1/2 of a 16-1/2-ounce packagerefrigerated gingerbread cookie doughsee savings
-
2 tablespoonsall-purpose floursee savings
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Directions
1.
Preheat oven to 375 degrees F. In a medium bowl, combine sugar cookie dough and 2 tablespoons flour. Using a wooden spoon, stir until well mixed. In another medium bowl, combine gingerbread cookie dough and 2 tablespoons flour; stir until well mixed.
2.
Shape both doughs into 1-inch balls. To shape each cookie, roll one ball of each color into a 4-inch-long rope. Lay ropes side by side, then twist and roll together to make an 8-inch-long rope. Cut each rope into six pieces. Place pieces on an ungreased cookie sheet.
3.
Bake in the preheated oven for 6 to 8 minutes or until edges are set. Transfer cookies to a wire rack; let cool. Makes about 96 cookies.
4.
To Store: Layer cookies between waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months.
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