Here's the recipe with 'my take' changes and tips in parentheses.
2 sticks butter softened
2 1/2 cups confectioner's sugar, sifted
3 2/3 cups flour
2 1/2 teaspoons ground cinnamon
2 1/2 teaspoons ground coriander
2 teaspoons ground star anise (I couldn't find this so just got regular anise and ground it in my coffee grinder)
1 teaspoon ground fennel (couldn't find this so left out)
1 teaspoon ground ginger
1 teaspoon ground cloves
1 1/4 teaspoons baking powder
1/4 teaspoon ground mace
1/2 teaspoon salt
1 cup colored decorating sugar
1/4 cup milk
Combine butter and sugar in bowl of electric mixer and beat until smooth.
Remove dough from bowl and wrap in plastic wrap. Refrigerate until firm, about 2 hours.
Remove dough from refrigerator and let sit at room temperature for about 10 minutes. Divide dough in half, and return one half to refrigerator. Place the other half on a floured work surface. Roll dough to 1/8" thickness, flouring work surface as needed.
Cut out cookies with cookie cutter, dipping cutters into flour to make a neat edge (it's even better if you have a Mickey Gingerbread Man cookie cutter).
Repeat with remaining dough.