The Bottom Line
The flavor is what you'd expect from a packaged mix, but Betty Crocker Gingebread Cookie Mix has revolutionized my gingerbread-house making. Why? No more measuring ingredients, and that's a huge plus! For building gingerbread houses, I give the mix 5 stars. For flavor, I give it 4 stars. I'm still sold!
Note: Don't confuse this product with Betty Crocker Gingerbread Cake and Cookie Mix.
They are two different items. This is a cookie mix only and does not include a royal icing mix, which is the mortar that holds the house together.
Suggested Retail Price: $2.29
Where to Buy: This limited-edition item is available at most major supermarkets during Thanksgiving and Christmas holidays only
Would I Buy It? Definitely
How Betty Crocker Describes Its Gingerbread Cookie Mix
- Homemade cookies in 20 minutes.
- Makes 3 dozen 2-inch cookies.
- Allergy note: This products contains wheat, milk, egg and soy ingredients.
The Pros of Betty Crocker Gingerbread Cookie Mix
- Betty Crocker limited edition Gingerbread Cookie Mix is a real time saver. Only three ingredients are added to the mix -- butter or margarine, water and an egg.
- No need to purchase expensive spices for a once-a-year gingerbread-making project, and the option of using margarine instead of butter makes it more affordable.
- While the cookies are what you might expect from a mix, they do have adequate spice flavor. Where they shine, however, is in their sturdiness -- strong enough to support candy and icing for a gingerbread house.
The Cons of Betty Crocker Gingerbread Cookie Mix
- The claim of "Homemade cookies in 20 minutes" is a bit of an exaggeration. True, the mixing only takes 10 minutes, but rolling, cutting and baking takes more than an additional 10 minutes.
- The purchase price of $2.29 plus tax per package could be prohibitive. It takes two packages of Betty Crocker limited edition Gingerbread Cookie Mix to make one gingerbread house using this .
- The flavor is close, but it's not homemade.
How Betty Crocker Gingerbread Cookie Mix Performed in the Kitchen
- The mix was easy to use. The dough rolled easily, but I would recommend letting it rest wrapped in plastic for 30 minutes before attempting to roll and cut, just to let the gluten rest.
- Use softened butter or margarine as the recipe directs, not melted butter or margarine.
- I would recommend rolling and cutting directly on a parchment paper-lined cookie sheet and removing the scraps from around the shapes. The dough is soft and picking up and transferring pieces would cause their shapes to distort.
- Don't expect a soft, chewy interior. This is more of a ginger snap -- ideal for building houses because its sturdiness will support lots of icing and candy.