STREAMING NOW: Feast with Friends
sparkle sparkle

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“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."”
READY IN:
28mins
YIELD:
96 cookies
UNITS:
US

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

Directions

  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.

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a
SORT BY: