Lumberjacks
Lumberjacks are soft molasses and ginger cookies from the Old Sturbridge Village Cookbook, which reflects home baking in 1830s New England. A full cup of dark molasses gives the dough its deep color and a slightly bitter sweetness, while cinnamon and ginger keep it warm rather than sugary. Each ball is rolled in white sugar before baking, which leaves a light crackle on the surface and a chewy center.
Instructions
Beat the sugar and shortening together until they are well combined and creamy.
Add the molasses and eggs and mix well until the batter is smooth.
Sift the flour, cinnamon, ginger and bicarbonate of soda together into a bowl. Add this to the molasses mixture and mix well to make a dough.
Put an extra ¼ cup of white sugar into a small bowl. Dip your fingers in the sugar, pinch off a piece of dough and roll it into a ball about the size of a walnut.
Roll each ball in the sugar and set it on a greased cookie sheet. Shape the rest of the dough the same way, leaving about 3 inches between the cookies.
Bake in an oven preheated to 350°F (175°C) for 10 to 15 minutes.
Leave the cookies to cool completely. They should be soft once cool.
Make it personal.
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