Recipe Git v1

Lumberjacks

Prep: 0 min Cook: 0 min Difficulty: medium

Categories: Dessert, Baked

Tags: easy, recipes for cookies, recipes for dessert, recipes using all-purpose flour, recipes using baking soda, recipes using butter, recipes using egg, recipes using ground cinnamon, recipes using ground ginger, recipes using superfine sugar, recipes without cooking time, recipes without servings

Source: Wikibooks contributors (https://en.wikibooks.org/wiki/Cookbook%3ALumberjacks)

Adapted: Imported and reformatted by HowManyCookies from the cited Wikibooks revision.

Source revision: https://en.wikibooks.org/w/index.php?title=Cookbook%3ALumberjacks&oldid=4599183

License: CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/) · Wikibooks contributors

Ingredients

1 cup caster sugar
1 cup white vegetable shortening or butter
1 cup dark molasses
2 eggs
4 cups sifted flour (not self-raising)
1 teaspoon of bicarbonate of soda
2 teaspoons cinnamon
1 teaspoon ginger

Directions

Cream together the sugar and shortening.
Add molasses and eggs, and mix well.
Sift together the flour, spices, and bicarbonate of soda. Add this mixture to the egg-butter mixture, and mix well to make a dough.
Put ¼ cup additional white sugar into a small bowl.
Dip fingers into the sugar, then pinch off a ball of dough and roll it into the size and shape of a walnut.
Roll the cookie dough ball into the sugar and place on a greased cookie sheet.
Repeat the shaping and sugar-coating process with the remaining dough, spacing the cookies about 3 inches apart on the sheet.
Bake in a preheated 350°F (175°C) oven for 10–15 minutes.
Let cool completely—the cookies should be soft when cooled.

Notes

Different countries use different strengths of molasses. If you can find the American brand of Grandma's dark molasses then that is perfect.

If you use some muscovado sugar, then add the white and muscovado sugars at the same time.