Chewy Molasses Cookies

This was so easy to make and very flavorful. There is a strong molasses flavor with notes of ginger. These cookies are sweet and spicy. Follow the instructions exactly and let the cookies cool in the pan before eating. They turn out crispy on the edges and soft and fudgey in the center.

The flavours of this recipe is wonderful if you like autumnal/winter spices. They CAN also have a fabulously soft, chewy texture. The key to that is not baking them for even a minute longer than directed in the recipe! Don't make the mistake I made on my first tray. If they come out of the oven firm, they'll dry hard. Trust the timing. I made one fairly big change by using barley malt extract instead of molasses. This is because we have two jars of barley malt extract sitting in the cupboards which were a bargain in the health food shop. But despite being a bargain, it's difficult to find biscuit recipes using them. Happy to report that barley malt extract works wonderfully here! I love cardamom, so was very happy to add the 1/2 tsp as directed. It does come through clearly, but I think it was nicely balanced out with the other spices. I know a lot of kids aren't a fan of that flavour though, so maybe cut down on that if you're baking for kids.