Betty Crocker Gingerbread Cake and Cookie Mix, 14.5 oz.

Very easy to make. Just add water and 1 egg as directed on the box. It says to mix by hand, but my package had a lot of lumps so I did additional mixing with an electric handmixer on low for about a minute or two which made it much smoother. Baked as directed for 32 minutes in an ungreased 8x8 square glass pan. Made it Sunday not sure if much will be left by Wednesday it's that good. Cake it very moist and a good flavor. I have not tried to make cookies with the mix yet.

I buy this BETTY CROCKER GINGERBREAD CAKE and COOKIE MIX to make COOKIES. If you like Gingerbread, these are the BEST! I USE 2 BOXES and it makes 36, 2 1/2" - 3" cookies. If you cook them for 13 minutes they come out very soft and chewy, which is my favorite type of cookie. It takes very little time to make these and if you make up the dough and then let it sit in the refrigerator for 15-20 minutes it makes it so much easier to handle when you roll the dough into balls. I roll the balls in sugar before I place them on my cookie sheet which I line with parchment paper first. This keeps the cookies from sticking to the cookie sheet and makes clean up so much faster. I also use REAL BUTTER too. I'm going to have to start making these up using 3 boxes at a time as they do not last more than 2 days in my home. Best part is you can make the dough up ahead of time, put it in the refrigerator and take it out when you're ready to bake cookies. You can also FREEZE the BAKED cookies by putting them in Zip lock Freezer bags and putting them in the freezer and take them out 10 minutes before you are ready to serve them. BEST GINGERBREAD COOKIES NEXT TO HOMEMADE! I HIGHLY RECOMMEND THESE!!!