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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
  • 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

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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