See, I am into molasses. Soft and chewy molasses cookies, crunchy gingersnaps, and every type of gingerbread that has ever existed... from cake form to houses. I've tried it all. And I like it all. Mostly. Some of the gingerbread cakes are just a little too weird.
And all molasses recipes have two things in common -- They use baking soda and they have a minimum chill time. Both of these things bring out the flavor of the molasses. The down side is that without chilling, the baking soda does crazy things to your cut out cookies and your Christmas tree cookies start looking more like the Mayflower with a bad case of the mumps. And the down side to chilling is that you have to... you know... chill it. And that takes time. And not the good kind of time where you can just lie on the couch and cuddle with an affectionate child watching your favorite cartoon from your childhood while you consider . This is more like the time where you completely forgot that you agreed to bring 85 gingerbread snowflakes to your community center by noon today and it's already 9 am.
And I would kind of feel bad if you weren't able to take those snowflakes to the community center just because I have psychological attachments to "pure gingerbread." Just don't say that I didn't warn you. Also...before you try it, you should know that molasses really does need time to develop with the flour. These cookies don't taste as fantastic as I would want them to coming right out of the oven. But the flavor develops like magic over a few hours. It's a chewy cookies with a smooth gingerbread cut out flavor that is the perfect compliment to royal icing while still retaining perfect shape.
No-Chill Gingerbread Roll Out Cookie Recipe
1 cup butter
1 1/2 cups packed brown sugar
1/3 cup molasses
2 large eggs
1 Tablespoon cinnamon
2 teaspoons allspice
1 teaspoon ginger
1/2 teaspoon salt
4 to 4 1/2 cups all purpose flour
Cream butter and sugar together. Add eggs and molasses and mix well. Stir in the spices and salt all at once. Add the flour 1 cup at a time. Add only as much as you need to be able to roll out the dough and cut your fancy little shapes of perfection. If, by chance, you *are* planning on taking that leisure time to yourself and want to wait to bake these cookies later, go ahead and stop adding flour at 4 cups. The dough will dry up a bit as the flour absorbs more of the molasses. Roll out on a lightly floured surface. I roll my cookies to about 3/16" thick and bake them at 350 F for 6 1/2 minutes.