Striped Ginger Cookies

Refrigerated sugar cookie dough and gingerbread dough are intertwined in this recipe to make these kid-favorite treats with less than five ingredients.

Striped Ginger Cookies Enlarge Image
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6 users rated this recipe an average rating of 4.0
Makes:
96 servings
Prep:
30 mins
Bake:
6 mins 375°F per batch
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Striped Ginger Cookies

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

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.

From the Test Kitchen

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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