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“These cookies start with pre-made refrigerated dough, and with just a little extra work you can turn them into something special. "Semi-homemade" Sandra Lee would call them. If you like ginger, give these cookies a look-see! Recipe comes from the new cookbook from BH&G titled "Very Merry Cookies."”
96 cookies

Ingredients Nutrition

  • 0.5 (16 1/2 ounce) package refrigerated sugar cookie dough
  • 2 tablespoons flour
  • 0.5 (16 1/2 ounce) package refrigerated gingerbread cookie dough
  • 2 tablespoons flour


  1. Preheat oven to 375 degrees F. Have ready cookie sheets but do not grease them.
  2. 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.
  3. 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.
  4. Bake 6-8 minutes or until edges are set. Transfer cookies to wire racks and let cool completely.
  5. 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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