PIONEER WOMAN GINGERBREAD COOKIES RECIPE RECIPES

Steps:

• In a large bowl, combine the flour, salt, allspice, cloves, ginger, nutmeg, and cinnamon. Set aside. In a mixer, beat the margarine (or butter) and brown sugar until fluffy. Drizzle in the molasses, mixing well and scraping the sides of the bowl a couple of times to make sure it's evenly combined. Add the eggs and maple extract and mix. Add the flour mixture in three batches, beating until just combined after each addition.  Wrap the dough in plastic wrap and refrigerate for at least 2 hours or more if you have time! When you're ready to bake the cookies, remove the dough from the fridge and preheat the oven to 350 F. When the dough is soft enough to roll but still firm, divide it in half and roll out each half between 2 sheets of plastic wrap (dividing it in half just makes it more manageable.) Cut out shapes of your choosing and place on a baking sheet lined with parchment or a baking mat. Bake for 12-15 minutes, depending on the size of cutters used, until the cookies are baked through but still soft. Remove with a spatula and allow to cool completely. ***IMPORTANT NOTE: Bake for less time if you desire a softer cookie and if cookies are small. Keep an eye on them and don't let them get too crisp. To make the royal icing, beat the powdered sugar, milk, and egg whites until thick but still able to be piped. Transfer to a piping bag fitted with a fine tip (or a squirt bottle.)  Decorate the cookies however you'd like, using icing as an accent and as glue to hold on the candies. Allow icing to set before transporting or serving.

Steps:

• Combine the flour, baking powder, salt, allspice, cinnamon, cloves, ginger, nutmeg and orange zest in a large bowl. Whisk to combine. Beat the butter and brown sugar in a separate large bowl with a mixer on medium speed until light and fluffy, 2 to 3 minutes. With the mixer running, drizzle in the molasses, mixing well and scraping the bowl halfway through if necessary. Add the egg and beat well. Reduce the mixer speed to low and add the flour mixture to the butter mixture in three batches, mixing until just combined after each addition (the dough will be dense and dry). Divide the dough in half; place each half between 2 large pieces of plastic wrap. Roll out each piece of dough into a 1/4-inch-thick rectangle. Transfer the dough rectangles to a baking sheet and refrigerate for at least 2 hours and up to 8 hours. Preheat the oven to 350 °. Line 2 baking sheets with parchment paper. Cut the dough into cowboy boots or other shapes with 2- to 3-inch cookie cutters and place about 2 inches apart on the prepared pans. Bake the cookies until set but still soft, 10 to 12 minutes. Let cool 5 minutes on the pans, then remove the cookies to racks to cool completely. Decorate with royal icing and sanding sugar. Let set about 1 hour.