Striped Ginger Cookies
16 1/2 ounce package refrigerated sugar cookie dough
16 1/2 ounce package refrigerated gingerbread cookie dough
- 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.
- 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.
- 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.