New England Lumberjack Cookies
Cookies and Bars Recipes
Yield: 4 dozen cookies
- 1 cup sugar
- 1 cup shortening
- 1 cup dark molasses
- 2 eggs
- 4 cups sifted all-purpose flour
- 1 teaspoon soda
- 1 teaspoon salt
- 2 teaspoons cinnamon
- 1 teaspoon ginger
Preheat oven to 350 degrees F. Cream together the sugar and shortening. Add molasses and eggs. Mix well. Sift together the dry ingredients and stir in. 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.
Reviews by Readers
Actually, my family has been making these cookies for thirty years, and will always make them! Every time we bring them anywhere we are asked for the recipe (or to bring them again if the person doesn't like to bake!). If you like Pepperidge Farm soft molasses cookies, hermits and ginger snaps you will LOVE these cookies! They are especially yummy right out of the oven! Make them now! – Reviewed by Wendy Weinbeck
Very, very good. – Reviewed by Bob Sekerak
This has been a tradition in our family for many years. A little addition is to depress your thumb in each ball of dough after rolling in sugar and place a small bit of raspberry jam in each before putting in the oven. A real hit! – Reviewed by Eloise Brown
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