The recipe is good, the house has a nice gingerbread cookie smell to it. A few things to clarify/modify:
-Sugar: I guess this one applies to me personally because I regularly use the turbinated brown sugar, but just use the regular smooshy brown sugar. The one I use is very dry and separated and didn’t melt in the mixture. In hindsight, I wish I used the darkest smoochiest of the brown sugars.
- Breadmix: if you use the 19 oz package, that’s the whole package for this recipe’s measurements if not a little less. Thou the rest of the ingredients stay the same amount except,
- Butter: I agree with one of the commenters, use 8 tbsp instead of 12 tbsp. Another commenter asked if the butter needs to be cubed, YES. I would make this a requirement that the butter be not just chilled but in mini cubes for easier mixing. So yeah, cut your huge butter stick into mini ones, you’ll thank me later, especially if,
- Method of mixing: if you don’t have a STAND mixer, don’t bother with a HAND mixer, rather just straight up use your hands like playing with Play-Doh. The chilled mini cubed butter will help you a lot to get this consistency. I don’t own a stand mixer, so I don’t know how easier that’ll make it, but I’d rather do it with my hands regardless, just for the fun of it.
No matter what mishaps you encounter with this recipe, it is very unlikely that you’ll end up with an un-edible gingerbread cookie!

Our family has been using this recipe for many years now. We love to make mini gingerbread men from it! They are the perfect size for snacking at Christmas. We also love making the normal size gingerbread men. Easy to follow recipe and they turn out great!

Fantastic. These are exactly like a cookie should be. Crispy on the outside and chewy on the inside. I followed the recipe to the letter with exactly 12 TBSP of butter. They do spread quite a bit so definitely leave a good amount of space between each cookie.

Freeze, freeze, freeze the dough. Not good for detailed cuts unless you remove cut dough from parchment and place onto another parchment before baking by carefully using offset spatula to lift cut dough. Would work great for houses but takes more effort if you want cut outs. And don't cut too close together if you leave the cut outs on the original parchment. It will be very hard to lift excess dough without damaging the cut outs. Taste and texture is great. Just a little complicated if you want detailed cookie shapes.

I have used this recipe for several years. We love to make gingerbread houses with it. I just roll it flat onto parchment paper in a large cookie sheet and bake. We then trace our pattern on the top and slice around it immediately after removing it from the oven. Be sure to cool for several hours before removing it from the tray, though. Happy holidays!