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- 1/2 16 1/2ounce package refrigerated sugar cookie dough
- 2 tablespoons all-purpose flour
- 1/2 16 1/2ounce package refrigerated gingerbread cookie dough
- 2 tablespoons all-purpose flour
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.
- 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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