Striped Ginger Cookies

1. 1

   Preheat oven to 375 degrees F. Have ready cookie sheets but do not grease them.

2. 2

   In a medium bowl, combine the sugar cookie dough and 2 tablespoons flour.

3. 3

   Combine and stir till well-mixed.

4. 4

   In another medium bowl, combine gingerbread cookie dough with the remaining 2 tablespoons flour.

5. 5

   Combine and stir until well- mixed.

6. 6

   Shape both doughs into one-inch balls.

7. 7

   To shape cookies, roll one ball of each dough into a 4-inch long rope.

8. 8

   Lay ropes side by side.

9. 9

   Then twist and roll the ropes together to make an 8-inch long rope.

10. 10

    Cut each 8-inch rope into 6 pieces.

11. 11

    Place pieces on ungreased cookie sheets.

12. 12

    Repeat with remaining balls of dough.

13. 13

    Bake 6-8 minutes or until edges are set.

14. 14

    Transfer cookies to wire racks and let cool completely.

15. 15

    To store: Layer cookies between sheets of waxed paper in airtight container.

16. 16

    Cover.

17. 17

    Store at room temperature for 3 days or freeze up to 3 months.

* Per serving · 4 servings · Values may vary.

No additional tips available.