Gingerbread

FOR THE COOKIE:
6 cups All-purpose Flour
1 teaspoon Salt
2 teaspoons pumpkin pie spice
3/4 cups Margarine Or Softened Butter
1-1/2 cup Firmly Packed Brown Sugar
1/2 cup Molasses
1/2 cup maple syrup
2 whole Eggs
1 Tablespoon vanilla Extract 

FOR THE ROYAL ICING:
2 pounds Powdered Sugar, Sifted
1/3 cup Whole Milk, Plus More If Needed For Thinning
2 whole Large Egg Whites 
Miscellaneous Candies, Sprinkles, And Other Decorations

INSTRUCTIONS

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.