Recipes and Cooking Gingerbread-Espresso Spirals 3.8 (5) This cookie recipe uses layers of refrigerated gingerbread and sugar cookie dough to make two-tone treats. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on June 14, 2011 Print Share Share Tweet Pin Email Photo: Scott Little Prep Time: 35 mins Chill Time: 4 hrs Bake Time: 8 mins Total Time: 4 hrs 43 mins Servings: 78 Yield: about 6-1/2 dozen cookies Ingredients 1 ounce refrigerated gingerbread cookie dough ¼ cup all-purpose flour 1 ounce refrigerated sugar cookie dough ¼ cup all-purpose flour 2 teaspoon instant espresso powder Directions Mix together one 18-ounce roll refrigerated gingerbread cookie dough and 1/4 cup all-purpose flour until combined, using your hands to knead, if necessary. Mix together one 18-ounce roll refrigerated sugar cookie dough, 1/4 cup all-purpose flour, and 2 teaspoons instant espresso powder until combined. Place half of the gingerbread dough between two pieces of waxed paper. Place half of the espresso-flavor dough between two other pieces of waxed paper. Roll each dough portion into a 12x6-inch rectangle. Remove the top pieces of waxed paper. Using waxed paper, invert one dough rectangle on top of the other; press down gently to seal. Remove top piece of waxed paper. Beginning with a long side, carefully roll up doughs, using the remaining waxed paper to lift and guide the roll. Pinch edges to seal. Repeat with remaining dough halves. Sprinkle coarse sugar onto another piece of waxed paper. Roll one log of dough in sugar. Wrap in plastic wrap. Repeat with remaining dough and additional sugar. Chill logs for 4 to 6 hours or until firm enough to slice. Preheat oven to 375 degrees F. Cut rolls into 1/4-inch-thick slices. Place slices 2 inches apart on ungreased cookie sheet. Bake about 8 minutes or until edges are just firm. Transfer to a wire rack and let cool. Makes about 6-1/2 dozen cookies. Mocha Spirals: Prepare recipe as directed, except substitute one 18-ounce roll refrigerated sugar cookie dough for the gingerbread cookie dough and substitute 1/3 cup unsweetened cocoa powder for the 1/4 cup all-purpose flour. Tips 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. Print