Ingredients
1
pouch Betty Crocker™ gingerbread cookie mix
Butter, egg and water called for on cookie mix pouch
1
pouch Betty Crocker™ Snickerdoodle Cookie Mix
Butter, egg and water called for on cookie mix pouch
Preparation
Heat oven to 375°F. Make gingerbread dough as directed on cookie mix pouch. Make snickerdoodle dough as directed on cookie mix pouch.
For each cookie, shape a level tablespoon each of gingerbread cookie dough and snickerdoodle cookie dough into a ball. Place cinnamon sugar from snickerdoodle cookie pouch in small shallow bowl. Roll cookie dough balls in cinnamon sugar. Place 2 inches apart on ungreased cookie sheets.
Bake 10 to 12 minutes or until light golden brown around edges. Cool 5 minutes on cookie sheets. Remove to cooling rack to cool completely.
