REE DRUMMOND GINGERBREAD COOKIES 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:

• In a large bowl, whisk the flour, salt, allspice, cinnamon, cloves, ginger and nutmeg. In the bowl of a mixer fitted with the paddle attachment, cream the butter and brown sugar on medium speed until fluffy, about 2 minutes. Drizzle in the molasses, mixing well and scraping down the sides of the bowl if needed. Beat in the egg. Reduce the speed to low and add the flour mixture in three batches, beating until just combined after each addition. Wrap the dough in plastic wrap and refrigerate until firm, at least 2 hours or overnight. Preheat the oven to 350 °. Line 2 baking sheets with parchment paper. Scoop rounded teaspoonfuls of dough and roll into smooth round balls. Place 2 inches apart on the prepared baking sheets. Gently press your thumb into the center of each to make an indentation. Bake until the cookies are set but still soft, about 14 minutes. Let cool slightly, then press the handle of a wooden spoon into the center of each cookie to re-indent. Remove the cookies to a rack to cool completely. Fill each cookie with 1/2 teaspoon dulce de leche.