Heat oven to 375°F.

Place cinnamon-sugar from snickerdoodle cookie pouch in small shallow bowl.

In separate large bowls, make each cookie mix as directed on pouch, using butter, water and eggs.

For each cookie, shape 1 level tablespoon each of snickerdoodle dough and gingerbread dough into a single ball.

Roll ball in cinnamon-sugar.

On ungreased cookie sheets, place balls 2 inches apart.

Bake 10 to 12 minutes or until light golden brown around edges.

Cool 5 minutes; remove from cookie sheets to cooling racks.

Store cooled cookies tightly covered up to 3 days.