Striped Ginger Cookies
- Ready In:
- 28mins
- Ingredients:
- 4
- Yields:
-
96 cookies
ingredients
directions
- Preheat oven to 375 degrees F. Have ready cookie sheets but do not grease them.
- In a medium bowl, combine the sugar cookie dough and 2 tablespoons flour. Combine and stir till well-mixed. In another medium bowl, combine gingerbread cookie dough with the remaining 2 tablespoons flour. Combine and stir until well- mixed.
- Shape both doughs into one-inch balls. To shape cookies, roll one ball of each dough into a 4-inch long rope. Lay ropes side by side. Then twist and roll the ropes together to make an 8-inch long rope. Cut each 8-inch rope into 6 pieces. Place pieces on ungreased cookie sheets. Repeat with remaining balls of dough.
- Bake 6-8 minutes or until edges are set. Transfer cookies to wire racks and let cool completely.
- To store: Layer cookies between sheets of waxed paper in airtight container. Cover. Store at room temperature for 3 days or freeze up to 3 months.
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RECIPE SUBMITTED BY
Lorraine of AZ
Scottsdale