SPECIAL OFFER: - Limited Time Only!
(The ad below will not display on your printed page)

« Back | Print Print | Page | 3x5 | 4x6 | New BHG Cookbook
Select a size and use your browser's print button to print the page.

This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book

Striped Ginger Cookies

Makes: 96 servings
Prep 30 mins Bake 375°F 6 mins  per batch
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.

What did you think of this recipe? Share your thoughts and rate it now.
« Back to Recipe