Lumberjack cookies are typically large, hearty cookies that were historically popular in lumber camps and are often characterized by their molasses and spice-flavored dough.
INGREDIENTS
- 1 cup sugar
- 1 cup shortening
- 1 cup dark molasses
- 2 eggs
- 4 cups sifted all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 teaspoons cinnamon
- 1 teaspoon ginger
NOTE: You can replace vegetable shortening in cookies with butter, margarine, coconut oil, or neutral vegetable oils like canola, using a 1:1 ratio for fats like butter or oil, though the texture may be denser or spread more due to differing fat and water content. Lard or bacon fat can also work but will add their own distinct flavors.
DIRECTIONS
- Preheat oven to 350°F.
- Cream together the sugar and shortening.
- Add molasses and eggs.
- Mix well. Sift together the dry ingredients and stir.
- Put 1/4 cup sugar in a small bowl.
- Dip fingers into the sugar, then pinch off a piece of dough and roll into a 1-1/2-inch ball.
- Place dough balls on greased cookie sheet about 3 inches apart.
- Bake for 12 to 15 minutes. The dough will keep for a week or more in the refrigerator.
